These fritters are based on the okonomiyaki recipe that I know a lot of you love. I was inspired to make these after eating a kimchi pancake out for dinner one night recently. Here I have used grated carrots along with the kimchi. They are usually served with sweet soy dipping sauce so I have made a salad with a sweet ish soy dressing and served it with a bit of miso mayo. These were so good!
They are slightly spicy with good flavour and I didn’t add any extra salt and the kimchi was seasoned enough. I made the kids something else for dinner!
Serves 4 - makes about 12-14 or 4 large
1.5 cup kimchi - I buy the NZ one that you can find at most Asian supermarkets - a small pottle (about $5) was perfect for this recipe
3 cups grated carrot - about 3 med-large carrots
1.5 cups shredded greens, I used silverbeet but cabbage, bok choy or spinach would work
2-3 spring onions, chopped
1 cup chickpea flour - I haven’t tried plain flour but I’m assuming it works?
1 tsp baking powder
1-2 tsp miso (optional)
4 T toasted sesame seeds
Drain the kimchi, reserving the juice - you should have between 1/4 and 1/2 cup of juice
Place the eggs, chickpea flour and baking powder in a bowl and mix until smooth. Add the miso if using.
Add the toasted sesame seeds, grated carrot, shredded greens and spring onions. Add in the reserved kimchi juice.
Heat a pan on a medium heat with oil and fry the fritters. I made small ones but 4 big ones would work too. Make sure they are cooked through and the heat isn’t too high as they tend to caramelise quickly.
Serve with the slaw below and some miso mayo.
Cabbage and coriander salad
1/4 large cabbage, chopped
1/2 cucumber, sliced
a large handful of coriander, roughly chopped
2 T tamari or Japanese soy
1.5 T black vinegar
1 T maple syrup
1 tsp sesame oil
2 T toasted sesame seeds
Mix all together. Adjust if needed.