Japanese vegetable pancakes.

  • Serves 2
  • 30 mins to cook
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3 cups very thinly sliced cabbage or coleslaw
3 cups WOW Select Garden Stir-fry
2 spring onions, diced
2 large eggs
1/2 cup each: cold water, plain flour
1/2 teaspoon salt
2 tablespoons Homebrand Sunflower Oil

Cooking Instructions

Place the vegetables in a large bowl. Mix well.

Whisk the eggs and cold water together in a large bowl. Add the flour and salt. Whisk until smooth. Add the vegetables. Stir until well combined.

Place half the oil in a 20cm frying pan and heat. Pile half the vegetable mixture in the pan and then flatten. Reduce the heat to low. Cover and cook for about 10 minutes. When brown underneath, flip over to cook the other side until golden. Remove and keep warm. Repeat with the remaining mixture. Great served drizzled with mayo.

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