Steps

1. Cut the stem and florets from 200g (approx. 1/2 head) of broccoli.
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2. Separate the florets into small, bite-sized pieces.
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3. Trim off any dirty or tough parts of the stem and dice it into 1cm cubes.
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4. Place the diced broccoli stem in a heatproof container.
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5. Cover with plastic wrap and microwave on 600W for 1 minute.
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6. Arrange the broccoli florets on top of the microwaved stem.
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7. Microwave again on 600W for 1 minute 30 seconds.
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8. Drain the microwaved broccoli in a colander.
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9. Transfer the drained broccoli to a bowl.
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10. Add 1 can of drained tuna (liquid/oil removed), 1 tsp Dashi Powder, and 1 tsp Grated Garlic to the bowl and mix well.
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11. Lightly grease a frying pan with olive oil.
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12. Overlap the edges of the gyoza wrappers and arrange them in a circular pattern.
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13. Spread mayonnaise evenly over the entire surface of the arranged gyoza wrappers.
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14. Spread the mixed filling evenly over the wrappers.
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15. Sprinkle 40g of Mixed Cheese over the filling.
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16. Drizzle mayonnaise in a striped pattern over the top.
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17. Sprinkle with coarse black pepper, if desired.
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18. Cover with a lid and cook over medium heat for 5 minutes.
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19. Once the bottom is browned and the wrapper can be moved, transfer it onto aluminum foil.
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20. Broil or toast until the surface is browned. Key Tip: If the edges start to burn, cover with aluminum foil to prevent scorching.
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21. Transfer the finished crispy broccoli pancakes to a plate and cut into easy-to-eat portions.
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