These incredibly tasty cabbage pancakes are one of our favourite simple family suppers. They are a wonderful way to eat a healthy vegetable-packed meal that is satisfying and fun. The fish sauce and bonito flakes are an important element for flavour but can be omited to make the dish vegetarian.
Serves: 4
INGREDIENTS
½ medium cabbage
6 large leaves kale
2 medium carrots
5 free-range eggs, lightly whisked
1 spring onion, sliced thinly
1½ teaspoons finely grated fresh ginger
1½ tablespoons fish sauce (omit if vegetarian)
2 tablespoons soy sauce or tamari
1 cup tapioca starch or white rice flour
coconut oil, for frying
To serve: sliced spring onion, grated radish, mayonnaise, watercress, bonito flakes
METHOD
Slice the cabbage thinly (ideally use a mandoline to keep the slices even). Remove the stems from the kale and slice into fine ribbons. Grate the carrots and squeeze tightly to remove excess moisture.
Place all the vegetables in a large bowl and massage for a couple of minutes with clean hands. This softens them enough to make the fritter mixture easier to portion out.
Add the eggs, spring onion, ginger, fish sauce and tamari. Mix together well. Add the tapioca starch or white rice flour and stir until evenly combined.
Heat a generous spoonful of coconut oil over a medium heat. Fry ⅔ cup of batter at a time. You’ll need to spread out the cabbage once in the pan and you can mix any liquid back into the fritter if it runs.
Cook for approximately 3 minutes on each side until golden brown.
Place in a warm oven while you cook the remaining batter. Serve immediately with toppings, as desired. Serves 4 (makes 8–9 medium-sized pancakes).
Related Content
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!