Curried Cabbage Pancakes

  • 15 mins

  • Feeds 1

  • 1 Block

Inspired by the Japanese Okonomiyaki, this crispy pancake is packed with veg and topped with all sorts of nice stuff. 

    • 1 Chickpea Curry Block
    • 1/4 Pointed Cabbage
    • 50g Plain Flour
    • 1 Tbsp of Water
    • 1 Tsp Mango Chutney
    • 1 Tbsp Coconut Yoghurt
    • Green Chilli Sauce

    The mix should be drier than you think it should be! Try not to add too much water and you should come out with a crispy pancake.

    1. Microwave the Curry Block until its just defrosted, but not hot.
    2. Finely shred the cabbage and mix with the Curry Block, flour and just enough water to that everything comes together. Season with salt.
    3. Heat a small skillet over a medium heat and coat with neutral oil.
    4. Tip the mix into the pan and spread out evenly. It should be no more that 1cm thick.
    5. Mix the mango chutney and the yoghurt together and finely slice the spring onion.
    6. After a couple of minutes, flip the pancake. It should be deeply golden and crispy on one side.
    7. Repeat on the second side and flip out onto a board when cooked.
    8. Slice into pieces and top with the yoghurt, spring onions and chilli sauce.