I’ve been trying to think of some new yummy dishes I can take for lunch now that it is getting warmer and I am no longer wanting soup
I started making some new salads which I have really enjoyed, but I wanted something a little different which still packed a punch when it came to vegetables
A few years ago I posted these most delicious vegetarian Okonomiyaki…
I decided to give them an update by adding some sauteed mushrooms and turkey mince – and core-blimey, they are so deliciously yummy!
I only made a small batch to start with, and my husband and I ate 4 each for lunch today
But since they were so quick and easy I’m going to whip up another batch for my lunches for the next few days
They would also make a great after school snack or light dinner
I do hope you try them as they are very deeelicious!
- 2 tablespoons extra virgin olive oil, approx
- 100 grams (4) Swiss brown mushrooms, sliced
- 150 grams turkey mince
- 1 clove garlic, finely chopped
- 2 eggs
- ⅓ cup wholemeal flour
- ⅓ cup water
- 2 teaspoons tamari or light soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sesame oil
- ⅔ cup shredded red cabbage
- ½ small red capsicum, sliced
- 1 small zucchini (1/2 cup), halved length-ways and sliced thinly
- 1 small carrot (1/2 cup), grated
- ½ cup fresh coriander, finely chopped
- To serve:
- sweet chilli sauce
- Heat a fry pan over medium heat
- When hot, add a drizzle of oil and the mushrooms and saute until golden
- Remove from the pan and add the turkey mince. Break up the mince into small pieces while you cook until browned and cooked through
- In a large bowl, whisk together eggs, then gradually add flour. Add the water slowly and when fully mixed in and smooth, add the soy sauce, Worcestershire sauce, sesame oil and pepper.
- Add vegetables, cooked mushrooms and turkey into the batter and using a large spoon, mix well
- Heat a fry-pan 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 ⅔ 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.
- Cook over low heat until golden brown about 3-4 minutes.
- Carefully flip pancake over, flatten slightly with the back of the spatula and cook other side for 3-4 more minutes.
- Repeat with remaining batter.
- Eat while still warm drizzled with a little sweet chilli sauce
Notes – these would store in the fridge for up to 4 days
I used turkey as I find it tastier than chicken, however you can replace turkey with any other mince of choice
Or for a vegetarian version replace turkey with tofu and check that the Worcestershire sauce you use is vegetarian
Serve with a light yummy salad – like one of these