Indian-spiced Cabbage and Kūmara Fritters
Photography 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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.