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Okino Cakes


Created by Ashley Jubinville

Notes and Tips

Enjoy as a pancake, as a sandwich, or as snacks on the run. Top with mayo, aioli, cashew cream, hot sauce, or other dips. 

Sandwich fillings could include mixed lettuces, tomato, avocado, cucumber, capsicum, and any of the sauces above. 

Served as a main dish, accompanied with miso soup, noodle soup, skewers, fresh salad, kimchi, or with lots of toppings like a Japanese-inspired pizza! 

If the kids do not like strong flavours, omit the chilli, and halve the ginger, garlic, and coriander. 

An alternative way to cook them is to spread quite thin and flat in oiled baking trays. Bake ~20min at 200°C (400°F). Turn into fun roll-ups for lunches, filled with similar fillings as a sandwich or sushi rolls.

Servings: 4

Prep time: 00:30

Cook time: 00:10


  • 1 ⅓ Cup Red lentils, dry measure
  • 1 ⅔ Cup White rice, dry measure
  • 1 ½ Cup Water
  • 3 Tbsp Tamari
  • 3 Tbsp Sesame oil, toasted variety
  • 2 tsp Salt
  • 1 Tbsp Lime juice
  • 1 red chilli pepper (optional)
  • ~2cm x 6cm Ginger, fresh root
  • 2 cloves Garlic
  • ~¼ head 450g Cabbage
  • 2 med. 150g Carrot
  • 1 med. 250g Sweet potato
  • 2 stems 50g Shallots
  • ~3 stems 70g Coriander, fresh (optional)


  1. Soak the lentils and rice in a bowl in freshwater up to 3cm over their surface, overnight on the bench (12-24hrs).
  2. Rinse the lentils and rice under clean water and allow to drip dry.
  3. Add the measured water, tamari, oil, salt, lime, chilli, ginger, and garlic into a blender, with the rice and lentils.
  4. Blend for approximately 2 minutes or until as smooth as your machine will get it.
  5. Thinly slice the cabbage (a mandolin works perfectly for this) and roughly chop the pile a couple of times.
  6. Grate the carrot and sweet potato. If not using straight away, submerge them in water to prevent them from turning brown. Drain and press the veggies before using.
  7. Roughly dice the shallots and coriander.
  8. Put everything into a big mixing bowl and stir well.
  9. Preheat 1-2 large frying pans to medium-high heat.
  10. Put a small amount (~½ tsp) of cooking coconut (or peanut) oil into the pan(s). Reduce heat to medium.
  11. Use tongs to dollop some pancake mixture into the pan(s), in the desired size or shape you wish. Flatten them slightly. A large frying pan should fit ~6 pancakes at once.
  12. Cook with a lid on the first side if possible, for approximately 3 minutes.
  13. Flip and finish cooking for another 2 or so minutes or until done to your liking.
  14. Enjoy hot and fresh, or cold, or reheated within the next 4 days. Freeze extras on end, like a loaf of bread to make for easier separation when needed.
  15. Depending on your toaster, you may be able to reheat in there. Otherwise, a sandwich grill works a treat. 

Created by Ashley Jubinville - The Kitchen Coach

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