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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.