Veggie Packed Okonomiyaki Fritters!

Veggie Packed Okonomiyaki Fritters!

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These delicious vegetable packed fritters are a great addition to lunch boxes, make tasty snacks for toddlers or even a great family meal (especially if you add some poached eggs or salmon on top). The best thing? They are cheap and quick to make!

Age Recommendation - from 6 months of age (but leave out the peas, or smash them, before 12 months of age. The vegetables also need to be very finely grated/sliced)

This recipe contains wheat and egg but they can be easily substituted:

  • You can swap eggs for flax eggs (1 tbs of flax meal and 3 tbs water per egg. Allow to sit for 5 minutes before mixing into batter)
  • You can swap flour for GF flour and the bread crumbs for GF bread crumbs
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Veggie Packed Okonomiyaki Fritters

Ingredients

  • 1.5 cups of flour
  • 1 cup of panko bread crumbs
  • 3 eggs
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1/2 cabbage very finely sliced
  • 1 cup of frozen peas
  • 1 cup of water
  • olive oil for cooking in the pan
  • OPTIONAL can add in grated carrot or zucchini just use a little less cabbage.

Directions

  • Mix all of your ingredients together and allow it to sit in the fridge for 20-30 minutes
  • Heat your pan and add in your olive oil
  • Scoop out your mixture (about 1/2 a cup at a time) and cook each side of the fritter for 4-5 minutes until golden brown
  • Serve with: Kewpie mayo, pickled ginger and kimchi for adults and older kids. For 6 months-2 years of age a little bit of yoghurt and flaked nori (seaweed) is a great topping.
  • TOPPINGS: these fritter make a great snack but also base for things like eggs and salmon.
  • STORING: allow to cool before freezing or storing in the fridge.
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