Makeshift Okonomoyaki with Salmon

I made a spicy salmon salad for my lunch today. The salad consisted of shredded ice berg lettuce, diced apple and cucumber, sliced onion, and finely julienned snow peas. The dressing had shed loads of mint, coriander, vinegar, olive oil and lemon juice, and I topped it with a grilled piece of salmon.

Being an Economy of Scale kind of cook (that is to say, I always make enough to feed am army), I had a fair whack of leftovers. After lunch, I set about constructing a gingerbread house for my husband's grandparents...and we all know royal icing means- leftover egg yolks. 

Abhorring waste, I decided the perfect use for all these delicious byproducts of my culinary gusto was-- okonomiyaki. Actually, I just decided to throw it all together and then vaguely remembered a Japanese pancake made with shredded cabbage which totally justified feeding my children a mad experiment in frugality. 

The result was surprisingly yummy. 

I served these guys with a lemon yoghurt dressing, parsley seeds and leftover cold salmon. Little miss 1 gobbled it up. My son took my bribery to approach it properly but he did an acceptable job. Though no doubt he would have preferred butter on toast.... (Ah, the palette of a toddler!!).