Makes 6
Ingredients
300g plain flour
300ml Asian Stock (we used Mushroom & Miso Style Broth)
400g green cabbage, shredded
6 spring onions, finely sliced
1 packet Yumi’s Sesame falafel, roughly crumbled
4 eggs
2 tbsp Yumi’s Middle Eastern Hommus
Cooking oil spray
Okonomiyaki sauce, Kewpie mayonnaise, Bonito flakes, Ao-nori (seaweed powder), to serve
300ml Asian Stock (we used Mushroom & Miso Style Broth)
400g green cabbage, shredded
6 spring onions, finely sliced
1 packet Yumi’s Sesame falafel, roughly crumbled
4 eggs
2 tbsp Yumi’s Middle Eastern Hommus
Cooking oil spray
Okonomiyaki sauce, Kewpie mayonnaise, Bonito flakes, Ao-nori (seaweed powder), to serve
Method
- In a large bowl whisk together flour and stock. Refrigerate for 1 hour.
- In another large bowl combine cabbage, spring onions and falafel. Mix well. Whisk together eggs and hommus, add to the cabbage mixture and toss well to evenly coat.
- Add the cabbage mixture to the batter and stir until completely mixed.
- Divide batter into 6 portions. Spray a small frypan with cooking spray, heat over a medium heat then add a portion of the mixture, cook for 2-3 mins each side until light golden and cooked through.
- Serve drizzled with okonomiyaki sauce,mayonnaise. Sprinkle with bonito flakes and Ao-nori.
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