Okonomiyaki (Edamame & Halloumi Japanese-style Pancake)
A low carb okonomiyaki with cabbage, edamame and halloumi. Fry in batches and freeze the extras.
Equipment
- Large bowl
- Jug
- Food Processor
- Grater
- Sharp Knife
- Oven-proof frying pan
- Kettle
Ingredients
- 100 g Shelled Edamame Beans See notes
- 1 Cup Cooked Peas
- ½ Cup Flaxseed Meal
- 3 Egg (Large)
- ½ tsp. Baking Powder
- ¾ Cup Vegetable Broth or Stock
- 1 tbsp. Soy Sauce
- 3 Cups Wombok
- ½ Cup Grated Halloumi Cheese
- 50 g Spring Onion (Scallion)
- 4 Tbsp. Avocado Oil
- Tonkatsu Sauce See notes
- Japanese Kewpie Mayonnaise* See notes
- Shichimi Togarashi Spice Mix See notes
Instructions
- Put the edamame and peas in a heatproof bowl.
- Pour over boiling water to cover. Leave for 10 minutes.
- Drain well.
- Blitz in the food processor to a thick paste.
- Finely shred the wombok (3 cups).
- In a large bowl, whisk the eggs, flaxseed meal, baking powder, stock and soy sauce until smooth.
- Fold in the wombok, halloumi, edamame paste and spring onion.
- Heat about 1 tbsp of the avocado oil in the frying pan over medium heat.
- Spoon ¼ cup of batter into the pan. Add as many as fit without touching.
- Cook 2–3 minutes, until the underside is golden. Flip.
- Cook another 2–3 minutes, until golden and cooked through.
- Move to a plate. Add more oil and repeat until the batter is gone (10 pancakes).
- Drizzle with tonkatsu sauce and mayo. Sprinkle with shichimi togarashi.
- Serve straight away.
Notes
You can find shelled edamame in the freezer section of some supermarkets or from an Asian grocery store. Shichimi togarashi is a Japanese chilli spice blend and can be found in the Asian aisle of some supermarkets, or you can make your own shichimi togarashi. Japanese Tonkatsu Sauce and Kewpie Mayonnaise can be found from an Asian supermarket or click here to make your own Keto Tonkatsu Sauce.
Nutrition
Serving: 1 serve | Calories: 640kcal | Carbohydrates: 3g | Protein: 5g | Fat: 11g