Supercharge your diet with this vegetarian okonomiyaki with eggs, cabbage, pak choi and spring onions. It makes a healthy, low calorie lunch option
Prep:15 mins
Serves 2
3 large eggs50g plain flour50ml milk4 spring onions, trimmed and sliced1 pak choi, sliced200g Savoy cabbage, shredded1 red chilli, deseeded and finely chopped, plus extra to serve½ tbsp low-salt soy sauce½ tbsp rapeseed oil1 heaped tbsp low-fat mayonnaise½ lime, juicedsushi ginger, to serve (optional)wasabi, to serve (optional)
STEP 1Whisk 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.STEP 2Mix 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.
