Indian-spiced Cabbage and Kūmara Fritters
Photography by Josh Griggs.
Inspired by Japanese okonomiyaki, these fritters are utterly delicious and surprisingly filling.
Serves: 4
INGREDIENTS
1⅓ cups plain flour
1 tablespoon cornflour
2 teaspoons baking powder
1 teaspoon caster sugar
2 teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon chilli flakes
1 tablespoon curry powder
¼ teaspoon salt
3 large eggs
½-⅔ cup chicken stock made with stock powder
1 small carrot, grated
½ small cabbage finely shredded (you need 7 cups)
1 cup grated kūmara, squeezed dry of excess moisture
1 onion, halved and thinly sliced
¼ cup neutral oil (such as rice bran)
TO SERVE
mayonnaise and/or yoghurt
fresh coriander leaves
1 green chilli, finely chopped
sea salt
chutney or sriracha
METHOD
Sift the flour, cornflour, baking powder, sugar, spices and salt into a bowl.
Whisk the eggs and chicken stock together, then whisk into the flour mixture to create a smooth batter. Leave to sit for 30 minutes.
Mix the carrot, cabbage, kūmara and onion into the batter.
Heat the oil in a large frying pan over a medium heat and spoon in the batter to create 6 or more fritters, depending on your desired size. Don’t make the fritters too fat or they will be harder to cook through. Cook for 4 minutes before carefully flipping to cook another 4 minutes or until golden and cooked through. Repeat with the remaining mixture and keep the cooked fritters warm in a low oven.
Serve topped with mayonnaise, a sprinkling of coriander, chilli and sea salt and chutney or sriracha.
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