This month is a good time to clean out your fridge, freezer and pantry in preparation for Christmas. Not only will you be making space to store a turkey or ham, and lots of leftovers, you can also save money in the process.
Go through the kitchen and make a list of things that have been hanging around a bit too long. Make the effort to eat your way through the list over the next couple of weeks.
Fritters and pancakes are a great way to use up odds and ends. Whether it is leftover roast vegetables, an old tin of corn, or peas that have been in the freezer forever, the beauty of the fritter is that they can be adapted based on what you need to use up. This recipe takes inspiration from Japanese savoury pancakes – Okonomiyaki means ‘grilled as you like it’.
Time: 30 minutes. Serves 2
1 cup flour
1 cup water or liquid stock
¼ teaspoon salt
2 packed cups cabbage, finely sliced
(or any other vegetable)
2 spring onions, finely sliced
2 tablespoons oil
Toppings: (opt): Sweet chilli sauce, Aioli, Green part of the spring onion
Method: Measure the flour, water or stock, eggs, and salt in a bowl and mix together using a whisk or wooden spoon until there are no large lumps.
Mix through the sliced cabbage and white part of the spring onion, reserving the green parts for the topping.
Heat a large, 28cm frying pan on medium-high heat, add the oil and swirl to coat the pan. Add all the batter, spreading it evenly across the pan.
Turn the heat down to medium and let it fry for about 5–8 minutes. Occasionally check the bottom of the pancake to make sure it is not browning too quickly – lower the heat if it is.
Flip the pancake once the top looks set, then turn the heat down to low and cook for another 3–5 minutes until it is golden.
Top with your desired toppings and serve warm.
Tip – these pancakes can be cooked on a barbecue