Cabbage is such a great food, it's high in anti-oxidants and it's great for the liver but it tends to be a veggie not many people love! Tofu can also be a hard one to win people over with but it's an excellent source of plant protein and high in calcium. So when I had not much in the fridge but these two ingredients I had the idea to turn them into fritters, kind of like my version of Okonomyaki (Japanese savoury pancake for those who haven't had the pleasure of trying this), and they turned out delicious! As always, I try to boost the nutritional content of my meals as much as I can so I served it with rocket, avocado and kim chi - plus a drizzle of kecap manis and kewpie mayonnaise (because you can't have Okonomiyaki without it!).
Serves 4 (makes 12 fritters)
500g tofu grated
2 cups shredded cabbage
1/4 cup coriander
8 spring onion
1 cup buckwheat flour (or spelt/rice flour)
1 teaspoon baking powder
1 cup milk (any kind)
To serve: Avocado, rocket, kim chi, kecap manis (or tamari), kewpie mayonnaise (or any whole egg mayonnaise)
Combine tofu, cabbage, coriander and spring onion. Add flour and baking powder to the tofu mix and combine. Add the wet ingredients and stir well.
Heat a fry pan to medium heat and place heaped ¼ cups of mixture into the fry pan, spreading out to about 1.5cm thickness. Cook for 3-4 minutes each side or until browned. Keep warm and repeat with remaining batter.
Serve three fritters per person topped with avocado, rocket, kim chi and sauces.