COOKBOOK: Woman’s Day Recipe - Angela Devlin

RATE: ❤️❤️❤️ 👌🏻👌🏻👌🏻💲💲

I had never made pork pancakes (Okonomiyaki) before so this was an exciting recipe for me to make.

I couldn’t imagine frying up all the ingredients as a pancake rather than adding it as a filling. Unusual and delicious. So much so, I had to hide them as I was making them! They were quickly disappearing from the plate and I wasn’t too happy!

I was unsure if this was to be served as a lunch or dinner. I went for dinner and it filled us up. I served it with a green side salad and it was perfect.

RECIPE: Judging by the yellowing stain on the paper, it appears to be a very old recipe. Unfortunately, I cut off the date. Woman’s Day had it as a cheap dinner ($3.57 per serve) and I don’t think it would have varied much from that to make today. Definitely cheap but time consuming to make. Well worth it!

RECIPE

SERVES 4

3 pork sausages

3 cups shredded wombok

1 large potato, grated

1 cup mushrooms, finely sliced

1/2 cup plain flour

1/2 cup grated cheddar cheese

4 green onions, sliced

4 eggs, beaten

3/4 vegetable stock

1/4 cup oil

1/4 cup mayonnaise

1 tablespoon teriyaki sauce

In a medium frying pan, cook sausages 6-8mins, turning until browned all over. I grilled them and it also did the trick. Coll slightly and slice them thinly.

In a large bowl, combine sausages with wombok (chinese cabbage), potato, mushrooms, flour, cheese and green onions.

In a large bowl, whisk eggs and stock together. Pour over sausage mixture. Mix well.

In a frying pan, heat 1 tablespoon of oil on medium. Using a large scoop, pour batter (approx 1 cup) into the pan, spreading to 10cm rounds. Cook 4-5 minutes until golden underneath, then flip over. Cook a further 5 minutes. Transfer to an oven tray and keep warm. Repeat with remaining mixture.

In a bowl, mix mayo and sauce together until smooth. Drizzle over pancakes. Serve.