Cabbage Pancake With Lay's®
A Japanese-inspired savory cabbage pancake filled with crushed Lay’s chips, ginger, garlic, and spring onions, topped with Japanese mayonnaise and sesame seeds.
Original recipe (1×) yields 2 servings
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Wheat flour1 cup1 cup
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Water1 cup1 cup
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Eggs22
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Fresh ginger, grated1 tbsp1 tbsp
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Clove garlic, crushed11
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Japanese mayonnaise1 tbsp1 tbsp
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LAY'S® Classic Potato Chips1 oz30g
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White cabbage7 oz200g
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Spring onions22
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Olive oil1 tbsp1 tbsp
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Japanese mayonnaise2 tbsp2 tbsp
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Spring onion11
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Sesame seeds1 tbsp1 tbsp
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LAY'S® Classic Potato Chips0.5 oz20g
Ingredients
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Wheat flour1 cup1 cup
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Water1 cup1 cup
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Eggs22
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Fresh ginger, grated1 tbsp1 tbsp
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Clove garlic, crushed11
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Japanese mayonnaise1 tbsp1 tbsp
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LAY'S® Classic Potato Chips1 oz30g
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White cabbage7 oz200g
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Spring onions22
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Olive oil1 tbsp1 tbsp
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Japanese mayonnaise2 tbsp2 tbsp
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Spring onion11
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Sesame seeds1 tbsp1 tbsp
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LAY'S® Classic Potato Chips0.5 oz20g
Cooking Guide
Thinly slice the cabbage and slice the spring onions into rings. Season with salt and mix them together.
In a bowl, whisk together the flour, water, eggs, grated ginger, and crushed garlic until you have a thick, smooth pancake batter.
Crush the Lay's chips into coarse pieces and mix them into the batter.
Add the cabbage and spring onions, then stir well to combine.
Let the mixture rest for 10 minutes so the chips soften slightly and the flavours meld together.
Heat the olive oil in a frying pan over medium heat.
Spread the mixture evenly in the pan and gently flatten it into a pancake.
Cook for 4–5 minutes, until the bottom is golden brown.
Carefully flip the pancake and cook the other side for another 4–5 minutes.
Once both sides are golden brown and crispy, transfer the pancake to a plate.
Drizzle mayonnaise over the top.
Garnish with thinly sliced spring onion.
Sprinkle with sesame seeds.
Serve the remaining Lay's chips on the side.
Made with
LAY'S® Classic Potato Chips
