This is best served as an appetizer or main course. It is a plant based and vegan option inspired by the Japanese pancake ‘okanomyaki’ but with the addition of an Indian spice garam masala and lentils.
Tools:
Mixing bowl of medium size
Cast iron skillet or non stick pan
Spoon
Spatula for turning over pancake
Box grater
Tasting spoon
Measuring spoons and cups
Ingredients:
1/4 head or 2 cups of green cabbage finely shredded
1 tablespoon garam masala spice
1 medium size sweet potato, grated on a box grater
1 cup lentils, cooked in water or vegetable broth until soft
1 cup green onion, chopped
1 large spring of basil, chopped
1 large sprig of mint, chopped
1 red pepper sliced into fine strips
½ cup cilantro, chopped
5 garlic cloves, smashed
1 cup brown rice flour
1 cup coconut milk
For Cooking:
4 ounces of sunflower or avocado oil, 1 ounce each pancake
Salt and pepper to season the pancake
Method:
Add all ingredients together and season with salt and pepper. Taste.
Warm cast iron pan or non stick pan until medium in temperature.
Add oil to pan.
Divide batter into four portions and sear in pan until golden brown and delicious.
Turnover and sear the other side also until golden brown and delicious.
Can be served at room temperature but is best eaten warm.
Great additions to this are avocado, fried eggs, roasted chicken or a fresh salad for garnish.
Enjoy!
Chef John Brand 