I love okonomiyaki so much. It’s one of my favourite mid week dinners. This is a reworking of that famous meal into fritter form so it seems a little more breakfast like! You have to make these this weekend! I should probably chill out on the exclamation marks…

The spicy ‘mayo’ is a lighter version of mayo as it’s actually made with greek yoghurt. I love the greek yoghurt in it as it’s so cooling it balances the spice. These are a great thing to make with any shredded left over vegetables, I’ve put kale in them before as well as grated zucchini and sweet potato. I like to try and keep my breakfasts meat free so haven’t added any form of meet to these. You can check out my original Okonomiyaki recipe for notes on using bacon in them. I’ve also added finely sliced calamari before and that was super yummy but maybe not for breakfast.

I very rarely use dashi to make these, most often I just use water. As they’re a good way of cleaning out my fridge I’m not going to go out and buy ingredients to make them, if I don’t have one of the toppings or flavourings I just leave it out, as long as you have the quantity of liquid, flour, egg and vegetables right then you can muck around with them as much as you like. Have fun with food and make it easy for yourself!


Makes 8 fritters


1 cup flour (I used a mixture of buckwheat and chickpea in these ones)

1 cup dashi/water/stock (if using water add a tsp of soy)

1 egg

1/4 cabbage

1 small carrot, grated

1/4 cup spring onions finely sliced

1 tsp finely chopped chilli

1 Tbs finely chopped coriander stalks

1/2 tsp ginger, freshly grated

1 Tbs oil (rice bran works well)

Spicy Mayo

1 cup greek yoghurt

1 Tbs mayonnaise

1 Tbs sirarcha sauce

To serve (optional)

Radish, spring onion and coriander finely sliced


Mix flour and the liquid you’re using together until smooth. Finely slice/ shred your cabbage and add this to the batter along with the carrot, spring onion, coriander stalks, ginger, egg and chilli. Mix well to combine.

Heat your oil in a large heavy based fry pan. Drop 1/3 cup scoops of the mixture into the pan, do not crowd, do two batches if you need to. Press your fritters down with a spatula. Cook for 3 minutes and then flip, cooking for another 2-3 minutes or until golden. Drain on a wire rack to keep crispy.

Make mayo by combining all ingredients in a bowl and stirring vigorously.

Serve with radish, coriander and spring onion sprinkled over the top and the mayo drizzled generously. Yum!

HH. x

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