Ingredients

· ½ cup self-rising flour

· 4 eggs

· 1 tablespoon soy sauce

· 300 g shredded coleslaw

· 240 g cooked chicken

· 4 green onions

· 100 g Japanese-style mayonnaise

· 1/3 cup tonkatsu sauce

· 2 teaspoons sesame seeds

Method

Place flour in a bowl. Make a well in the centre and add eggs and soy sauce. Mix until combined. Stir in coleslaw, chicken and half the green onions. Heat a barbecue flat plate over medium heat and grease well with oil. Divide batter into four portions and spoon one portion of batter onto the preheated barbecue plate. Flatten out slightly to form a thick round pancake. Cook until the underside is golden and cooked through. When pancake is set and firm enough to turn, turn over and cook for further five minutes. Transfer the pancakes to a plate. To serve, drizzle with mayonnaise and tonkatsu sauce then sprinkle with sesame seeds and remaining green onions.