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.

Storage Instructions

Allow the fritters to cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until warmed through, then cool to a safe temperature before serving.

Nutrition Notes

These fritters pack in plenty of cabbage and peas for fibre, vitamins and a little plant protein, while the egg adds protein and helps everything hold together. A cheap, veggie-loaded option for any meal.

Parent Tip

A brilliant base as well as a snack — top with a poached egg or some salmon to turn them into a full family meal. For little ones, a dollop of yoghurt and some flaked nori is a lovely topping.

Frequently Asked Questions

From what age are these suitable?

From around 6 months. Leave out the peas (or smash them) before 12 months, and grate or slice the vegetables very finely.

Can I make them egg free?

Yes — swap each egg for a flax egg (1 tbsp flax meal and 3 tbsp water per egg, left to sit for 5 minutes).

Can I make them gluten free?

Yes — use gluten-free flour and gluten-free breadcrumbs.

Can I add other veggies?

Absolutely — grated carrot or zucchini work well; just use a little less cabbage to balance.