Cabbage Carrot Fritters

Serves

4 People

Cooking Time

35 minutes

Season

Autumn

Winter

Spring

Summer

Dietary

Vegetarian

Served with a punchy dipping sauce, these cabbage & carrot fritters have a delicious Asian twist. Light, crispy, and packed with fresh vegetables, they make a satisfying lunch or light dinner while also working beautifully as a starter or snack. This quick and easy recipe is perfect for busy days when you want something tasty without too much effort.

Ingredients

Fritters

150g green cabbage – finely chopped
175g carrots – grated on the coarse side of a cheese grater
2 organic eggs beaten
100g plain flour
2 Tbsp freshly grated ginger
2 Tbsp chopped mint
2 Tbsp chopped coriander
1 tsp garlic powder
1 Tbsp soy sauce
Juice of 1 lime
1 tsp ground cumin
1/2 tsp salt
Vegetable oil to fry

Dipping Sauce

2 Tbsp sweet chilli sauce
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil
2 Tbsp lime juice
1 tsp tamari sauce
2 tsp dark brown sugar
1 Tbsp freshly chopped mint

To serve

Spring onions
Red chilli
Dairy-free yoghurt

Instructions

In a large salad bowl mix together the finely chopped cabbage, grated carrot, beaten eggs, flour, grated ginger, chopped mint, chopped coriander, garlic powder, soy sauce, lime juice, ground cumin and salt. Once the mixture is well blended set aside for 10 mins.
Prepare the dipping sauce by mixing together in a bowl the sweet chilli sauce, rice vinegar, toasted sesame oil, lime juice, tamari sauce, dark brown sugar and freshly chopped mint.
Get a large, deep frying pan and fill it with vegetable oil (you need the oil level to be around 2cm high). When the oil is hot, spoon 1 generous tablespoon of vegetable mixture in the pan (to make sure the fritters are evenly shaped I use a round cookie cutter as a guide, adding the vegetable mixture inside the cookie-cutter). Flatten the top of the fritter. Repeat to make a second fritter. Depending on the size of your pan, you should be able to cook 3 to 4 fritters at once.
Cook for 2 to 3 mins until you can flip the fritters on the other side. When the fritters are golden, transfer to a side plate lined with some paper towel until you cook the rest.
Serve the fritters warm topped with chopped spring onion, red chilli peppers and yoghurt as well as the dipping sauce on the side.