Served with a punchy dipping sauce, these cabbage & carrot fritters have a delicious Asian twist. This quick and easy recipe makes a tasty lunch or dinner.
Served with a punchy dipping sauce, these cabbage & carrot fritters have a delicious Asian twist. This quick and easy recipe makes a tasty lunch or dinner. This dish works also really well as an appetiser.
We have had fun trying different flavour mixes and have settled for a mix of ginger, coriander, mint, lime, cumin and garlic. So good!
How to make these cabbage & carrot fritters
This is a very straightforward recipe. Just make sure the cabbage is finely chopped. The best way to do this is with a mandoline or a very sharp knife. I used the coarse side of a cheese grater for the carrots.
The vegetables are mixed with beaten eggs, flour, grated ginger, chopped mint, chopped coriander, garlic powder, soy sauce, lime juice, ground cumin and salt.
While the mixture is resting for 10 minutes you can prepare the dipping sauce, a cracking mix of sweet chilli sauce, lime juice, sesame oil, rice vinegar, tamari sauce, mint and dark brown sugar. Trust me, it is utterly addictive.
The fritters are cooked in oil in a frying pan. Make sure the oil is very hot before adding the first fritter. 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.
I like to serve these cabbage & carrot fritters with chopped spring onions, red chilli peppers and some (dairy-free) yoghurt.
If you are looking for more cabbage recipe inspiration, you should also try …
Cabbage is vastly underrated in my opinion, while in fact, it is quite versatile. It is perfect for stews, soups, salads, stir-fries, curries etc..
One of our favourite family recipes is this tasty Cabbage Curry below, where the cabbage is cooked in a light coconut milk sauce with carrots, tomatoes, ginger, curry powder, raisins and chickpeas.
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Cabbage & Carrot Fritters [vegetarian]
- salad bowl
- Frying pan
- 150 g green cabbage – finely chopped
- 175 g carrots – grated on the coarse side of a cheese grater
- 2 organic eggs beaten
- 100 g 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
- 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
- spring onions
- red chilli
- dairy-free yoghurt
- 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 [0.8 inches] 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 (dairy-free) yoghurt as well as the dipping sauce on the side.
I cannot wait to see your posts!