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Okonomiyaki inspired sweet potato pancakes topped with scallops and Mara seaweed
Grate the sweet potato and squeeze out the liquid, leaving to dry out on a piece of paper towel. Chop the red onion and shred the red cabbage. Whisk together the flour and eggs until smooth.
Stir the sweet potato, red cabbage and red onion into the batter.
Fry each pancake with a little olive oil for about 5 minutes on either side until golden.
Fry the scallops with a lump of butter and some lemon juice.
Serve the scallops on the pancakes and sprinkle with Mara seaweed before serving.
Cook along with #CookingSuperstar Christine from The Rustic Foodie