November is a good time to clean out your fridge, freezer and pantry in preparation for Christmas. Not only will you be making space to store a turkey or ham, and lots of leftovers, you can also save yourself some money in the process.
Go through your kitchen and make a list of things that have been hanging around a bit too long. Make the effort to eat your way through the list over the next couple of weeks.
Fritters and pancakes are a great way to use up little odds and ends. Whether it is leftover roast vegetables, an old tin of corn or some peas that have been in the freezer forever, the beauty of the fritter is that they can be adapted based on what you need to use up.
This month’s recipe for Okonomiyaki has taken inspiration from the Japanese culture. While the recipe calls for cabbage you could substitute it for two cups of any vegetables.
Time: 30 minutes
- 1 cup flour
- 1 cup water or liquid stock
- 2 eggs
- ¼ teaspoon salt
- 2 packed cups cabbage, finely sliced
- 2 spring onions, finely sliced
- 2 tablespoons oil
- Sweet chilli
- Green part of the spring onion
- Measure the flour, water or stock, eggs, and salt in a bowl and mix together using a whisk or wooden spoon until there are no large lumps.
- Mix through the sliced cabbage and white part of the spring onion, reserving the green parts for the topping.
- Heat a large 28cm frying pan on medium-high heat, add the oil and swirl to coat the pan.
- Add in all of the batter and spread it evenly across the pan.
- Turn the heat down to medium and let it fry for about 5-8 minutes before flipping, occasionally check the bottom of the pancake to make sure it is not browning too quickly – lower the heat if it is.
- Flip the pancake once the top looks set, then lower the heat to low and cook for another 3-5 minutes until it is golden.
- Top with your desired toppings and serve warm.