CAN I USE PRE-SHREDDED, STORE-BOUGHT SLAW?

Yes! Pre-shredded store-bought slaw works perfectly; it saves time, tastes great, and cooks exactly the same. Pre-shredded slaw and carrot mixture is also a good option.

CAN I MAKE THESE GLUTEN-FREE?

Yes, swap the flour for gluten-free flour.

HOW TO STORE LEFTOVERS?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to keep them crisp.

WHAT IS IN OKONOMIYAKI?

Okonomiyaki usually includes shredded cabbage, eggs, flour, water or dashi, and toppings like bacon or seafood. It’s finished with okonomiyaki sauce, Japanese mayo, dried seaweed, and bonito flakes.

CABBAGE PANCAKES (BUDGET!)

CABBAGE PANCAKES (AIR FRYER APPROVED!)

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Author: Nikki
Total Time: 10 min Prep Time + 10 min Cook Time = 20 min Total Time
Yield: 6-8 small pancakes 1x
Diet: Vegetarian

Description

These Cabbage Pancakes are ridiculously delicious, totally budget-friendly, and made with the simplest batter. Whether air-fried or skillet-cooked, they’re the ultimate vegetarian comfort food — crispy, fluffy, and easy to make.

Ingredients

Scale

2 cups white cabbage, finely shredded

2 eggs

2 tablespoons mayonnaise

4 tablespoons all-purpose flour

1/2 teaspoon baking powder

salt and pepper to taste

3-4 tablespoons of oil for frying

sesame seeds (optional)

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Instructions

PREP THE VEGGIES

Finely shred cabbage. The finer the cut, the crispier the pancake.
(Use your hand to lightly squeeze out excess moisture if your cabbage is extra juicy.)

Slicing cabbage.

MAKE THE BATTER

FRY THE BATTER
Scoop the mixture into the pan — make them large or small depending on your preference.
Flatten gently with a spatula to create an even pancake.

COOK UNTIL GOLDEN
Let the pancake cook 3–4 minutes on the first side until the edges look set and the bottom is golden.
(Don’t rush.)

FLIP CAREFULLY
Use a spatula to flip. Cook for another 2–3 minutes on the second side until cooked through.

Cabbage pancakes in a skillet.

AIR FRYER INSTRUCTIONS

Preheat air fryer: 180°C (350°F)

Scoop the mixture into small or large pancake shapes. Use your hands or a tablespoon to do it.

Flatten slightly. Brush or spray with oil (very important for a crispy outside)

Cook pancakes for 8–10 minutes. Flip carefully. Cook for another 5–7 minutes until golden and crisp

Notes

If the batter is too wet, add more flour.

Use a paper towel to absorb any excess oil after pan frying

Cheese: Add shredded cheese directly into the batter or melt on top after cooking.

Sesame seeds: Toast sesame seeds before sprinkling for a nutty flavour.

Make ahead: Reheat in the air fryer for 2–3 minutes for fresh-from-the-pan crispiness.

Top with cheese, tonkatsu sauce, toasted sesame seeds, or even a soft scrambled egg if you want a Korean–Japanese taste.

Category: Main Course, Family Dinners, Snacks
Method: Frying
Cuisine: Asian

Find it online: https://deliciouslynikki.com/10248/cabbage-pancakes-budget/