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
- mango chutney, coconut yoghurt, extra coriander
- 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.
- 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.
- 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.
- 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.
The variety of cabbage is important to the fritter. You could make it with any cabbage but a drumhead cabbage will produce the best result and make it really crispy. I find that drumhead cabbage is firmer and releases less water when cooked compared to its other cabbage counterparts.
Whenever you are pan-frying batter, it is important to not cook it on very high heat and this can cook the outsides super quickly while retaining uncooked soggy bits in the middle. I start pan-frying fritters/pancakes on medium and then medium-low when both sides are cooked to ensure both outside and inside gets cooked.