Japanese Cabbage Avocado Pancakes

Directions

1. In a large bowl, combine the flour, egg and water to make a smooth batter.
2. Fold in the shredded cabbage and finely sliced spring onions. Season with salt and pepper.
3. Heat vegetable oil in a non-stick frying pan over medium slightly to form small pancakes.
4. Cook for 3-4 minutes on each side until golden and cooked through.
5. In a small bowl, toss shredded cucumber with soy sauce and rice vinegar.
6. Serve the pancakes topped with avocado slices and a sprinkle of extra spring onions for garnish, with the shredded cucumber on the side.