CRISPY CABBAGE FRITTER WITH CHILLI AND CURRY LEAF OIL

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INGREDIENTS

for the cabbage fritters
  • 3 cups (180g) shredded drumhead cabbage
  • 1/2 cup fresh coriander leaves, chopped
  • 1 cup (40g) besan
  • 1/4 cup (40g) rice flour
  • 1 1/2 tablespoons sea salt flakes
  • 1 teaspoon red chilli flakes
  • 1 1/2 tablespoons ground cumin
  •  1/2 teaspoon ground turmeric
  • juice of 1 lime
  • 1 cup (250ml) soda water
  • 1-2 tablespoon olive oil for pan frying
for the chilli and curry leaf oil
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon brown mustard seeds
  • 1 long red chilli, thinly sliced
  • 12-15 curry leaves
to serve
  • mango chutney, coconut yoghurt, extra coriander

INSTRUCTIONS

  1. To prepare the curry leaf oil, place oil in a small saucepan on medium high. Add the mustard seeds. In a few seconds when they start to crackle and spit, add the chilli and curry leaves. Reduce heat to low and cook for a minute until warmed through. Remove from heat and set aside.
  2. To prepare the fritters, place cabbage, besan, rice flour, salt, chilli, cumin, turmeric, lime juice and soda water in a large bowl. Mix well to form a thick batter.
  3. Heat a bit of oil in a large frying pan on medium. Drop a cup of batter in the centre of the pan and flatten/spread it a bit with a spatula. Allow to cook for 4-5 minutes until the base is crispy and starting to brown around the edges. Carefully flip the fritter and cook the other side for 3-4 minutes until crispy and starting to brown. Press down on the fritter to ensure there are no wet, uncooked bits. Remove to a plate. Repeat with the remaining batter.
  4. To serve, top the fritter with coconut yoghurt and a small dollop of mango chutney. Spoon some curry leaf oil (make sure you get chilli slices and curry leaves) on the yoghurt. Garnish with coriander.

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