A plant-based take on Japanese okonomiyaki. The Nomelette batter holds spring onions, carrot, mushrooms, crispy onions and kimchi in a crisp, golden pancake.
Ingredients
- Nomelette mix, made up following the pack instructions
- Spring onions, thinly sliced
- Carrots, thinly sliced
- Mushrooms (shiitake, button or oyster), sliced or chopped small
- Crispy onions
- Kimchi
Method
- Make up the Nomelette batter as the pack says.
- Heat a non-stick pan over a medium heat and pour in a ladleful of batter to make a round.
- Scatter over the spring onions, carrot and mushrooms, then add a handful of crispy onions and kimchi.
- Cook for 4 to 5 minutes, until the underside is golden and crisp.
- Flip carefully and cook the other side until golden and cooked through.
- Slide onto a plate, drizzle with kimchi juice or a spicy sauce, and top with more crispy onions and spring onions.
About Nomelette
Nomelette is our egg-free omelette mix. It is made from organic chickpea flour, tapioca starch, nutritional yeast and turmeric, with a pinch of sea salt. Add water and oil, cook, and you get a light, fluffy omelette. One 250g pack makes 10 omelettes, and it also makes frittatas, savoury tortillas and pancakes.
