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Japanese vegetable pancakes

1.5 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 12

1.5 serves of vegetables per pancake

Diet and Allergies:

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½ small cabbage, very thinly sliced
4 medium carrots, grated
2 cups baby spinach, very thinly sliced
4 spring onions, thinly sliced
½ cup wholemeal plain flour
6 large eggs, lightly beaten
Pinch of salt
Olive oil spray


Place the vegetables in a bowl and mix together. Toss with the flour, ensuring it coats all the vegetables. Stir in the eggs and pinch of salt.

Lightly spray a large non-stick fry pan with olive oil spray and heat over medium-high heat. You may need to re-spray between batches.

Add heaped tablespoons of the mixture to the fry pan in rounds. Gently press to flatten. Cook until golden, approximately 3 minutes, and then turn to cook the other side.


  • Pancakes can be spread on a tray in the freezer until frozen and then placed into a zip lock bags for easy storage.
  • For school spread with cream cheese to make a sandwich



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