Recipe by @locodairyfree

Ingredients

• 1 cup shredded vegetables of choice – wombok, carrot, spring onions
• 1/2 cup buckwheat flour
• 1/2 cup oat flour
• Peanut oil for frying
• 3/4 tub LOCO Sour Cream
• 1 tsp rice vinegar
• 1 tsp maple syrup
• 1/2 tsp miso paste
• Vegan okonomiyaki sauce, spring onions and fresh chilli to serve.

Method

1. In a large bowl combine the oat and buckwheat flours and slowly add water while whisking until mixture is a smooth batter (the consistency of a pancake batter). Add vegetables and mix well.
2. Heat a frypan and add 1 tbsp oil, cook okonomiyaki either all at once into one large fritter or in batches to make smaller portions.
3. Combine cream, vinegar, maple syrup and miso paste and mix well to combine.
4. Serve Okonomiyaki with lashings of miso cream, okonomiyaki sauce, spring onions, and fresh chilli (optional).