Potato Pancakes (Japanese Style)

Note:
Tonight when cooked one my favourite childhood dinners, potato pancakes, I thought I’d try it Japanese style instead of tomato sauce which upsets my tummy. This recipe is based on an okonomiyaki recipe (see http://vegematarian.com.au/2010/04/17/eating-in-japan-okonomiyaki/) and makes 4 large pancakes.

Ingredients:
3 large potatoes, peeled
2 green onions, finely sliced
2 large carrots, peeled
2 cups of Chinese cabbage (wombok), finely sliced
2 eggs
2 tablespoons of gluten-free ‘plain’ flour
1 dessertspoon of grated ginger
1 tablespoon of grated nori (or 1 sushi seaweed sheet, cut finely)
Japanese okonomiyaki sauce and soya mayonnaise

Instructions:
If you own a mixer with a grater, now’s the time to whip it out. Otherwise, you’re in for a bit of hand grating.
1. Finely chop spring (green) onions and Chinese cabbage. Add to a large mixing bowl.
2. Peel carrots and grate. Add to bowl.
3. Peel and grate potatoes into a small mixing bowl. Pour into a sieve and remove excess moisture from potato by firmly squeezing handfuls of grated potato over the kitchen sink.
4. Add potato to mixing bowl.
5. Stir in eggs, gluten-free plain flour, ginger and nori to mixing bowl (plus any extra herbs and spices of your choice). Stir and combine well.
6. Heat oil in a heavy-based frypan over a medium-high heat, wait until the pan and oil are nice and hot. Drop about 1/6 cup of potato pancake mixture into frypan and flatten slightly.
7. Cook pancake for about 4-5 minutes on each side, until golden and cooked through. Adjust the heat if the pancakes are browning too quickly or too slowly. It’s a bit of a fine art but as long as the pancake is cooked, it’ll taste delicious.
8. Serve with more grated nori, soya mayonnaise and okonomiyaki sauce. Serve and eat hot.

Kudos:
An original recipe for Vegematarian, mixing it up!

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