Japanese-Inspired Leftover Mushroom-Bean Okonomiyaki-Style Pancakes

Ingredients

• 140g saved plain mushroom-bean base from Dinner 1
• ¼ cabbage, finely shredded
• ¾ carrot, grated
• 1 egg
• 35g plain flour
• 40ml water or milk
• 5g chives, chopped
• 10g cheddar, optional
• 5ml oil for frying
• 35g plain yoghurt, for serving

Method

1. Finely chop the saved mushroom-bean base if needed. Squash some of the beans for younger children.
2. Mix cabbage, carrot, saved mushroom-bean base, chives, egg, flour and water or milk into a thick batter.
3. Remove a baby portion before adding cheddar if you want the lowest-salt version.
4. Heat a little oil in a non-stick pan over medium heat.
5. Spoon in small pancakes rather than one large pancake, as small ones are easier to cook through and serve to children.
6. Cook for 3–4 minutes per side, until golden outside and fully cooked inside.
7. Keep baby and toddler pancakes softer by cooking gently rather than making them very crisp.
8. Serve with yoghurt. Adults can add soy sauce, chilli or extra chives at the table.