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Cabbage & Carrot Fritters [vegetarian]

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. 
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizers & Starters, Family Meals, Fritters, Pancakes & Fritters, Quick & Easy
Cuisine Asian
Servings 8 fritters
Calories 128 kcal

Equipment

  • salad bowl
  • Frying pan

Ingredients
 
 

  • 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

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 [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.

Nutrition

Serving: 2frittersCalories: 128kcalCarbohydrates: 17gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 397mgPotassium: 171mgFiber: 2gSugar: 5gVitamin A: 3825IUVitamin C: 10mgCalcium: 33mgIron: 1mg
Keyword cabbage, carrot, fritters
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