japanese-cabbage-pancakes-with-avocado

Japanese cabbage pancakes with avocado

1 zucchini, shredded into matchsticks using a mandoline
3 cups (220g) shredded green cabbage
6 spring onions, thinly sliced on an angle
2/3 cup (130g) rice flour
2 tbs nori komi furikake (Japanese rice seasoning with seaweed and sesame seeds), plus extra to serve
6 eggs
1 tbs sesame oil
2 avocados, quartered
Juice of 1 lime, plus extra wedges to serve
Green Sriracha, good-quality gluten-free mayonnaise and alfalfa sprouts, to serve

1.

Place zucchini, cabbage and half the spring onion in a large bowl and toss to combine. Sprinkle over rice flour, furikake and 2 tsp salt, then, using your hands, toss to completely coat vegetables.
2.

In a separate bowl, whisk eggs with 1/4 cup (60ml) iced water until combined. Season well, then add to the vegetable mixture and toss well to combine.
3.

Preheat oven to 100°C. Heat a large frypan over high heat. Heat 1 tsp sesame oil, then add one-quarter of the batter, smoothing out with the back of a spoon to a rough circle. Cook for 3 minutes or until base is golden and pancake is firm enough to flip, then flip and cook for a further 3 minutes or until cooked through. Transfer to a baking tray and keep warm in the oven while you repeat with remaining sesame oil and batter to make 4 pancakes.
4.

Carefully toss avocado in lime juice. Swirl Sriracha through mayonnaise and drizzle over pancakes. Top with avocado,