Japanese vegetable pancakes
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