The Shopping List: cabbage, quinoa, carrots, zucchini or summer squash, 2 eggs, soy sauce, lime juice, sesame oil

In a large bowl, combine:

2 peeled and grated carrots
2 grated zucchini or summer squash
1/2 finely chopped cabbage (about 4 cups)
1 1/2 cups quinoa
1/2 cup flour

In a small bowl, combine:
2 eggs
1 tablespoon soy sauce
1 cup water

Combine the egg and water mixture with the vegetable mixture. Heat an electric skillet to 350°. Drizzle with olive oil. Shape the veggie mixture into pancakes on the griddle. Fry until each side is golden brown. (approximately 10 minutes for each side.)

Serve with Lime Dipping Sauce. You can also top with crumbled, cooked bacon.

Lime Dipping Sauce

In a small mixing bowl, combine:
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
2 tablespoons lime juice
2 tablespoons water
1 chopped scallion

The recipe for okonomiyaki (or Oh No! Me Yucky! as my kids call it, though they happily devour it) is an adaptation of one found on Closet Cooking. The Lime Dipping Sauce recipe was originally found at The Girl Who Ate Everything.

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