Cabbage and Carrot Fritters


● 150g green cabbage – finely chopped
● 175g carrots – grated on the coarse side of a cheese grater
● 2 organic eggs beaten
● 100g plain flour
● 2 Tbsp freshly grated ginger
● 2 Tbsp chopped mint
● 2 Tbsp chopped coriander
● 1 tsp garlic powder
● 1 Tbsp soy sauce
● juice of 1 lime
● 1 tsp ground cumin
● 1/2 tsp salt
● vegetable oil to fry

● 2 Tbsp sweet chilli sauce

● 2 Tbsp rice vinegar
● 2 Tbsp toasted sesame oil
● 2 Tbsp lime juice
● 1 tsp tamari sauce
● 2 tsp dark brown sugar
● 1 Tbsp freshly chopped mint

● spring onions
● red chilli
● yoghurt


1. In a large salad bowl mix together the finely chopped cabbage, grated carrot, beaten eggs,
flour, grated ginger, chopped mint, chopped coriander, garlic powder, soy sauce, lime juice,
ground cumin and salt. Once the mixture is well blended set aside for 10 mins.

2. Prepare the dipping sauce by mixing together in a bowl the sweet chilli sauce, rice vinegar,
toasted sesame oil, lime juice, tamari sauce, dark brown sugar and freshly chopped mint.

3. Get a large, deep frying pan and fill it with vegetable oil (you need the oil level to be around
2cm high). When the oil is hot, spoon 1 generous tablespoon of vegetable
mixture in the pan (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). Flatten the top of the
fritter. Repeat to make a second fritter. Depending on the size of your pan, you should be
able to cook 3 to 4 fritters at once.

4. Cook for 2 to 3 mins until you can flip the fritters on the other side. When the fritters are
golden, transfer to a side plate lined with some paper towel until you cook the rest.

5. Serve the fritters warm topped with chopped spring onion, red chilli peppers and
yoghurt as well as the dipping sauce on the side.


Recipe by The Flexitarian