300 grams (approx ¼ of a) cabbage, shredded (about 3 cups)
1 cup (110 grams) green beans, sliced into 3cm lengths
½ small red capsicum, sliced
1 medium zucchini (150 grams), halved length-ways and sliced thinly
1 medium carrot (130 grams), grated
½ cup fresh parsley, finely chopped
3 eggs
1 cup wholemeal flour
1 cup vegetable or chicken stock
pepper
1-2 tablespoons extra virgin olive oil
tofu, mince or seafood, optional
To serve:
sweet chilli sauce
Instructions
Prepare the vegetables and set aside
In a large bowl, whisk together eggs, then gradually add flour. Add the stock slowly and when fully mixed in and smooth, add the pepper.
Add vegetables into the batter and using a large spoon, mix well (and add tofu, mince or seafood if using)
Heat a medium fry-pan (with a lid) over medium heat.
When hot, add a drizzle of oil and swish around to spread across base of pan.
Using a large spoon, spoon about ¾ cup of mixture into pan and flatten slightly with the back of a spatula. If you can fit more into the pan, do so, but leave some room between them so you can get a spatula under to flip them.
Place the lid on the pan and cook over low heat until golden brown about 3-4 minutes.
Carefully flip pancake over and cook other side for 3-4 more minutes.
Repeat with remaining batter.
Eat while still warm
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2015/09/03/okonomiyaki-japanese-pancake/