Serve this with a simple soy sauce, lime juice and crushed peanut dipping sauce, a warming bowl of miso soup and crispy vegetable spring rolls.
2 tablespoons sunflower or groundnut oil
1 large carrot – grated
3-4 leaves from a cabbage – finely shredded
2-3 spring onions – finely sliced
1 teaspoon of finely chopped ginger
1 tablespoon soy sauce
a few chili flakes
Put everything except the oil in a bowl and mix well. Heat the oil in a pan over a medium heat. Pour in the mixture and spread out evenly over the pan. Leave for around 7-10 minutes then, if firm enough, flip it over with a fish slice, else tip onto a plate and place back in the pan to cook the other side for the same length of time.
Cut into wedges before serving.