Veggie Packed Okonomiyaki Fritters!
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
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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