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1 cup plain flour
½ tsp baking powder
¾ cup vegetable stock
3 eggs
1 tbsp soy sauce
3 cups shredded Chinese cabbage (also called wombok or Napa cabbage)
100g (3.5 oz) sweet potato, peeled, coarsely grated
¼ cup finely sliced spring onions (scallions), plus extra to sprinkle
½ cup vegetable oil
Japanese tonkatsu sauce* to serve
Japanese Kewpie mayonnaise* to serve
Nori flakes or nori furikake* to serve
Whisk the flour, baking powder and a pinch of salt in a large mixing bowl. Add the eggs, stock and soy sauce and whisk until smooth. Add the cabbage, sweet potato and spring onions and mix to combine.
Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Add 1 cupful of the batter and use a spatula or spoon to shape into a thick round pancake. Cook for 3 minutes or until the underside is golden. Flip the pancake over. Cook for another 3 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and batter in two more batches. Drizzle with the tonkatsu sauce and the mayo and sprinkle with spring onions and furikake.
– Japanese tonkatsu, Kewpie mayonnaise and furikake are available from Asian grocery stores or online.
Marion doesn't miss
So easy, delicious, and a delightful change of pace from the usual fare.
7 star recipe!
As usual another winner from Marion! This recipe is so good! An excellent way to eat veggies! I loved it! Will be making it again soon!
Delicious easy weeknight dinner
My husband and I thoroughly enjoyed these tasty morcils. I made them as per the recipe and served them with marions crispy fried eggs. It was nice to have something a bit different for dinner. Will definitely be making these again.