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Cabbage & Carrot Fritters [vegetarian]

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! Make sure the cabbage is finely chopped. I used the coarse side of a cheese grater for the carrots.

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. Utterly addictive.

I like to serve these cabbage & carrot fritters with chopped spring onions, red chilli peppers and some (dairy-free) yoghurt.

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.

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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