MINI SHREDDED-VEGIE OKONOMIYAKI FRITTERS WITH SPICY ‘MAYO’
The spicy ‘mayo’ is a lighter version of mayo as it’s actually made with greek yoghurt. I love the greek yoghurt in it as it’s so cooling it balances the spice. These are a great thing to make with any shredded leftover veges, I’ve put kale in before as well as grated zucchini & sweet potato. I’ve also added finely sliced calamari before and that was super yummy but maybe not for breakfast. As long as you have the quantity of liquid, flour, egg and vegetables right then you can muck around with them as much as you like.
Makes 8 fritters
Ingredients1 cup flour (I used a mixture of buckwheat and chickpea in these ones)
1 cup dashi/water/stock (if using water add a tsp of soy)
1 egg
1/4 cabbage
1 small carrot, grated
1/4 cup spring onions finely sliced
1 tsp finely chopped chilli
1 Tbs finely chopped coriander stalks
1/2 tsp ginger, freshly grated
1 Tbs oil (rice bran works well)
SPICY MAYO
1 cup greek yoghurt
1 Tbs mayonnaise
1 Tbs sirarcha sauce (chili sauce – easy to make
TO SERVE (optional):
Radish, spring onion and coriander finely sliced
Directions:
1. Mix flour & liquid together until smooth. Finely slice/ shred your cabbage and add this to the batter with the carrot, spring onion, coriander stalks, ginger, egg and chilli. Mix well to combine.
2.Heat your oil in a large heavy based fry pan. Drop 1/3 cup scoops of the mixture into the pan, do not crowd, do two batches if you need to. Press your fritters down with a spatula. Cook for 3 minutes then flip, cook another 2-3 minutes or until golden. Drain on a wire rack to keep crispy.
3.Make mayo by combining all ingredients in a bowl and stirring vigorously.
4.Serve with radish, coriander and spring onion sprinkled over the top and the mayo drizzled generously. Yum!