How to make these cabbage & carrot fritters
This is a very straightforward recipe. Just make sure the cabbage is finely chopped. The best way to do this is with a mandoline or a very sharp knife. I used the coarse side of a cheese grater for the carrots.
The vegetables are mixed with beaten eggs, flour, grated ginger, chopped mint, chopped coriander, garlic powder, soy sauce, lime juice, ground cumin and salt.
While the mixture is resting for 10 minutes you can prepare the dipping sauce, a cracking mix of sweet chilli sauce, lime juice, sesame oil, rice vinegar, tamari sauce, mint and dark brown sugar. Trust me, it is utterly addictive.
The fritters are cooked in oil in a frying pan. Make sure the oil is very hot before adding the first fritter. To make sure the fritters are evenly shaped I use a round cookie cutter as a guide, adding the vegetable mixture inside the cookie-cutter.
I like to serve these cabbage & carrot fritters with chopped spring onions, red chilli peppers and some (dairy-free) yoghurt.