Veggie okonomiyaki

• large eggs↗3
• plain flour↗50g g
• milk↗50ml ml
• spring onions↗4

  trimmed and sliced

• pak choi↗1

  sliced

• Savoy cabbage↗200g g

  shredded

• red chilli↗1

  deseeded and finely chopped, plus extra to serve

• soy sauce↗½ tbsp low-salt tbsp

  low-salt

• rapeseed oil↗½ tbsp tbsp
• low-fat mayonnaise↗1 heaped tbsp tbsp

  heaped

• lime↗½

  juiced

• sushi ginger↗

  to serve (optional)

• wasabi↗

  to serve (optional)

Step-by-step instructions

1. 1

   Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.

2. 2

   Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.