Okonomiyaki Inspired Cabbage & Spring Onion Fritters with Tonkatsu Style Sauce, Sweet Potato and Sesame Cucumber Salad

Updated at: Thu, 17 Aug 2023 02:44:44 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Step 2

Meanwhile, in a medium bowl, mix together the rice vinegar, sesame oil and half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Trim the cucumber (see ingredients for amount), then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks, then add to the bowl of dressing. Season with salt and pepper, toss well, then set aside. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions. Halve the cabbage (see ingredients for amount) lengthways, cut out and discard the tough core, then finely slice widthways.

Step 3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the cabbage and season with salt and pepper. Fry until softened and slightly charred, 4-5 mins, then remove from the heat. In a large bowl, mix together the cooked cabbage, ginger puree, garlic and half the spring onion with the egg, flour, salt and water for the fritters (see pantry for all four amounts). Season with pepper. TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour.

Step 4

Wipe out the (now empty) frying pan and return to a medium-high heat with enough oil to coat the bottom. Once the oil is hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of the spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. Once cooked, transfer to a plate lined with kitchen paper. Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.

Step 5

While the fritters fry, make your tonkatsu style sauce. In a small saucepan, mix together the soy sauce, Worcester sauce and remaining honey with the ketchup and water for the sauce (see pantry for amounts). Pop on medium heat and bring to the boil, then reduce the heat until simmering. Cook until thickened, 3-4 mins, then remove from the heat.

Step 6

When everything's ready, transfer your cabbage fritters to your plates. Drizzle each fritter with the tonkatsu style sauce, then sprinkle over the remaining spring onion. Serve your sweet potato chips and cucumber salad alongside. Enjoy!

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