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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!