Kimchi rice cakes

Makes 14 Starters and mains

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Method

In a large bowl, mix together the rice, kimchi, cabbage, cheddar, eggs, spring onion, salt and lime zest until well combined.

Spray a frying pan lightly with rice bran oil (available to buy online) and heat over a medium-high heat. Alternatively, heat a sandwich press or waffle machine until hot, then spray it lightly with rice bran oil.

Using a 60ml measure, scoop the mixture into the pan or on to the hotplate, to make a few
at a time, and sprinkle a few sesame seeds over the top, reserving some to serve. If using a machine, lower the lid without pressing too hard if you want your cake to be slightly thicker.

Cook for around 5 minutes– or 5 minutes on each side if using a frying pan – until golden brown and beginning to crisp. Continue to cook until all the mixture is used up, to make approx. 14 cakes. Alternatively, to save time, you could try making larger cakes that fill the whole pan – you’ll need a pan- sized plate to help you flip them.

Meanwhile, make the okonomiyaki sauce by mixing together the tomato ketchup, soy sauce and maple syrup. Put the cooked cakes on to a tray lined with baking paper and keep warm until ready to serve.

To create a classic okonomiyaki pattern, squeeze some of the mayonnaise and okonomiyaki sauce in alternating lines, then use a toothpick to swipe through the contrasting colours first one way, and then the other, creating a zigzag pattern.

Serve the pancakes sprinkled with the reserved sesame seeds, with extra mayonnaise and okonomiyaki sauce and the nori, pickled ginger and chives.