Rice Pancake (Okonomiyaki)

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Vegetable oil		2 tbsp
Unsmoked streaky bacon rashers		6
Okonomiyaki sauce		as required
Mayonnaise		as required
Bonito flakes		as required
Green laver		as required
Pancake:
Cooked rice		200g
Cabbage		100g
Spring onions		2
Self raising flour		100g
Eggs		2
Water		100ml
Tinned sweetcorn		100g
Cheddar cheese		100g

Method

Prep

10min

Cook

15min

Roughly chop the cabbage and spring onions.

Put Step 1 and all the other pancake ingredients into a bowl and mix well.

Put 1 tbsp vegetable oil in a frying pan and heat. Add half of the mixture from Step 2. Flatten to a round shape using the back of a spoon.

Cover with 3 streaky bacon rashers and fry on medium heat. When it firms up a little, turn it over.

Cook well on the other side until golden before transferring to a serving dish. Repeat with the other half of the mixture.

Top with okonomiyaki sauce, mayonnaise, bonito flakes or green laver and enjoy.

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