175gcarrots - grated on the coarse side of a cheese grater
2organic eggs beaten
2Tbspfreshly grated ginger
juice of 1 lime
vegetable oil to fry
2Tbspsweet chilli sauce
2Tbsptoasted sesame oil
2tspdark brown sugar
1Tbspfreshly chopped mint
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.