Okonomiyaki (Japanese pizza)



Serves 1-2
150g in total of cabbage, finely shredded (green and red)
80g leeks, well washed and chopped

2 shallots finely chopped
130g wholemeal flour
Salt and pepper to taste
2 eggs, beaten
1 tbsp oil

2 tbsp cookng chorizo
4 green olives halved
2tsbp grated cheese
2tsp ketchup
Toasted flaked almond and chives, to finish


Combine the cabbage, leeks, shallots, flour, salt and pepper in a bowl. Toss until everything is coated with a dusting of flour. Stir in the , olives and chorizo and mix until everything is evenly coated.

Heat a large frying pan over a medium heat and add a tbsp oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet on to a plate. Place another plate on top and flip both over together. If you need a bit more oil in your pan, add it now, then slide the okonomiyaki back into the pan. Again press down a bit with a spatula, drizzle the ketchup over and spread evenly; sprinkle on the grated cheese and cook another 4 minutes.

Sprinkle the okonomiyaki with toasted almonds and chives if liked to serve.