This cabbage fritter, called okonomiyaki in Japan, has become a staple for when I get together and cook with some of my friends. We always joke that we won't make enough and then end up making too much. You can customise it with loads of different flavours and toppings, but this one with chili and tahini looks particularly eye catching and is a taste sensation.
- 60 g buckwheat flour
- 60 g chickpea flour
- ½ tsp gluten free baking powder
- 150 g white cabbage
- 2 tsp chili paste – always read the ingredients
- 265 ml water
- 1 tbsp ground flax seed
- 1 tbsp sunflower oil
- ½ tsp salt (omit if using stock)
- 3 tbsp tahini
- 2 tbsp olive oil
- ½ lemon juiced
- 1 clove garlic, crushed
- 1 sprig basil, chopped
- 1 tsp chili flakes to sprinkle
Here’s how you make it
- Chop the cabbage into fine strips.
- Mix the flours, baking powder, salt and ground flax seeds. Add the water and oil and whisk until you have a smooth batter – I usually leave the batter 5 minutes to stand because the flax soaks up so much liquid. If it’s a bit stiff, add a tablespoon more water.
- Add the chili paste and cabbage to the mixture.
- In a non-stick frying pan, pour the mixture in and make sure it’s fairly even. Cook on a medium-high heat, and check that the underside is not burning.
- Flip when the underside has browned and bubbles have appeared on the top. Repeat until both sides are browned.
- While the fritter is frying you can mix up the tahini, oil, garlic and lemon juice as a sauce.
- Drizzle the sauce and sprinkle the basil and chili flakes over it.
- Serve on a plate and share!