sovegan.com
Cabbage Pancakes + Sesame Coleslaw
These colourful and crispy pancakes are inspired by the Japanese pancake okonomiyaki. I serve them with a fresh sesame coleslaw, a drizzle of sriracha mayo and edamame for extra texture and protein. Yum.
Ingredients
Ingredients
- white cabbage, thinly sliced
- red cabbage, thinly sliced
- thinly sliced into sticks
- lime, juice only
- sesame oil
- maple syrup
- salt
- chickpea flour
- water
- soy sauce, or tamari
- spring onions, thinly sliced
- oil, for frying
- Sriracha sauce
- vegan mayonnaise
- frozen edamame
Method
- 1
Add one quarter of the white cabbage, all of the red cabbage and half of the carrot to a large mixing bowl. Add the lime juice, sesame oil, maple syrup and a pinch of salt, then toss well to combine. Set aside to soften slightly.
- 2
In a separate bowl, whisk together the chickpea flour, water and soy sauce until smooth. Add the remaining white cabbage and carrot, along with the spring onions. Mix well until all the vegetables are coated.
- 3
Heat a drizzle of oil in a non-stick frying pan over a medium heat. Once hot, add a quarter of the mixture and press it down firmly with a spatula, shaping it into a pancake around 1cm thick.
- 4
Cook for 3-4 minutes until golden underneath, then carefully flip and cook for a further 3-4 minutes until crisp and cooked through. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat with the remaining mixture, adding a little more oil as needed.
- 5
Meanwhile, stir together the sriracha and mayo in a small bowl. Transfer to a squeeze bottle if you like.
- 6
Cook the edamame according to the packet instructions, usually by boiling for around 3 minutes, then drain well.
- 7
To serve, top each pancake with a quarter of the coleslaw, a drizzle of sriracha mayo and a handful of edamame. Enjoy!
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?
Community reviews
Rated 4.5 out of 5 from 4 reviews
- Jess
“Sooo yummy!! I wasn’t expecting such an easy recipe to have so much flavour. Will be on regular rotation.”
- V
“Yummy! I had to add more water than the recipe suggested, but the video guide was super helpful for getting the right batter consistency. I wish all recipes had videos, they make them so much easier to follow”
- Emma
“Tasty but I think more batter is needed to get the veg to stick together properly in the pan”
- Jessica
“Absolutely delicious! I had to add more of the chickpea mixture to get the right consistency for the pancakes and I decided to use an entire bunch of scallions instead of just four, but it was absolutely delicious. 100% I would make this again.”