Okonomiyaki Inspired Spring Onion Fritters
with Tonkatsu Style Sauce, Sweet Potato Chips and Cucumber Salad
Our Okonomiyaki Inspired Spring Onion Fritters are a delicious veggie option that make it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Sweet Potato
15
Rice Vinegar
20
Sesame Oil
(Contains Sesame)
30
Honey
½
Cucumber
(May contain Celery)
1
Garlic Clove
2
Spring Onion
150
Sliced Spring Greens
15
Ginger Puree
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Worcester Sauce
(Contains Cereals containing gluten)
Not included in your delivery
2
Water for the Greens
1
Egg
40
Plain Flour
¼
Salt
2
Tomato Ketchup
2
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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.
Thinly slice the spring greens widthways.
Heat a drizzle of oil in a large frying pan on medium heat.
Add the spring greens and water for the greens (see pantry for amount), cover with a tight-fitting lid and cook until wilted, 5-6 mins. Add the garlic and ginger puree and cook for 1 min more. Season with salt and pepper.
Crack the egg (see pantry for amount) into a large bowl and whisk. Add the cooked greens and half the spring onion. Mix together with the flour and salt (see pantry for both 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.
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.
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.
When everything's ready, transfer your okonomiyaki inspired 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!
