My take on Japanese okonomiyaki pancakes are packed full of greens and good stuff, and the result is a batch of fritters anyone would be happy to eat, any day of the week. These are also great served in lunchboxes or as a kid-friendly snack.
Edamame Haloumi Okonomiyaki Fritters
100g (3.5 oz) shelled edamame, cooked*
1 cup cooked peas
1 cup plain (all-purpose) flour
3 eggs
½ tsp baking powder
¾ cup vegetable stock
1 tbsp soy sauce
3 cups finely shredded Chinese cabbage (also known as napa cabbage or wombok )
½ cup coarsely grated haloumi
¼ cup finely sliced spring onion
vegetable oil, for shallow frying
Japanese tonkatsu sauce*, to serve
Japanese Kewpie mayonnaise*, to serve
shichimi togarashi*, to serve
- Place the edamame and peas in a food processor and blend to form a thick paste. Set aside for later.
- In a large bowl, place the flour, eggs, baking powder, vegetable stock and soy sauce. Whisk until smooth. Add the cabbage, haloumi, edamame mixture and spring onion. Mix until well combined.
- Pour 2 tablespoons of oil into a large non-stick frying pan or cast iron skillet and place over medium heat. To make fritters, add 2-3 tablespoons of mixture per fritter. Smooth out the tops a little. Cook, in batches, for 2 minutes or until golden, then flip and cook for another 2-3 minutes or until cooked through. Repeat with the remaining batter, adding more oil as necessary.
- To serve, drizzle fritters with the tonkatsu sauce and mayonnaise. Sprinkle with shichimi togarashi and serve immediately.
- Notes: – You can find shelled and/or unshelled edamame in the freezer section of some supermarkets or from an Asian grocery store. To cook, boil in salted water for 2-3 minutes or until warmed through. Drain and rinse under cold water to stop them cooking. – Japanese tonkatsu and Kewpie mayonnaise can be found from an Asian supermarket, or you can order them online. – Shichimi togarashi is a Japanese chilli spice blend and can be found in the Asian aisle of some supermarkets, online or from an Asian grocery store.
