I’ve been home from India a month now and I’m still not craving indian food, oops, potential overload maybe!? Oh god, what have I done to myself, I fear I will never eat a bowl of dahl again :-O This is weird for me as I’m usually a 2 curries a week kinda girl so in an attempt to kick start my curry love this recipe is very lightly spiced but more about the fresh ingredients than heavy spices. Actually, would we even call this Indian? Ummmm perhaps not, maybe just a jazzed up veggie fritter with cumin and turmeric.
vegan cabbage fritta
Anyhow, this recipe is perfect for using up excess veggies in the fridge or an excellent way to bump up your fruit and veggie intake with four delicious helpings of vegetables in a comforting indian spiced fritter. Yep, four! It’s got cabbage in it, I really like cabbage a lot!

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This is definitely a weekend snack, or a simple starter, or perhaps a nice addition to brunch! Whatever the meal it’s a light and easy recipe that’s versatile too and more importantly utterly delicious. I love dishes like this but usually find that restaurant style versions are deep fried in who knows what oil and contain very little in the way of fresh vegetables and more in the way of flour and eggs.

cabbage fritta

This is different, what with it’s four servings of veggies these are packed full of vitamins and minerals, they’re dairy and gluten free, low fat and contain zero grain! Woooohoooooo! Let’s get frittering!
cabbage fritta

Spiced cabbage fritters

(makes 10-12 fritters)

2 heaping cups finely shredded savoy cabbage
2 small carrots, thin slivers using a veggie peeler
1 small onion, sliced finely
2 handfuls kale, shredded
2 tablespoons chopped coriander
1 cup gram flour
1 flax egg (1 tablespoon flaxmeal to 3 of water)
salt + pepper
1/2 teaspoon turmeric
1 teaspoon cumin seeds
3/4 cup water

Method:

1. Add all the prepared vegetables to a large mixing bowl + combine well.
2. Meanwhile combine the remaining ingredients in a seperate bowl to make a thick pouring batter. Add to the veggies + ensure the veggies are fully combined with the batter.
3. Heat coconut oil in a large frying pan + transfer 1/4 cup size helpings of the batter, pushing down with a spatula. Allow to brown and set before flipping to cook the other side.
4. Transfer fritters to a warm oven + continue cooking the fritters until the batter is no more. Serve warm with yoghurt, chutney, ketchup or whatever takes your fancy,

6 comments on “Spiced Cabbage Fritters”

  1. Can I just say OMG!!! I love every recipe you have on your blog! They are exactly what I have searched everywhere for. Thanks so much I will share your blog to everyone I know because I want you to keep on!! Can’t wait to get home tonight and make the miso soup!

    • Hello! Wow, thanks so much for the compliment- that means a lot ๐Ÿ˜‰ Enjoy the miso soup and be sure to follow us on Facebook or Twitter ๐Ÿ˜‰ Have a great day!

  2. Help. Where did I go wrong? What did you mean by 1 cup gram flour. I used coconut flour and could not make a batter even after 3 cups of water.

    • Hi Kate, this wouldn’t work with coconut flour as it requires something extra such as an egg. Gram flour is used in this recipe, also called chick pea flour. I have never made this with coconut flour as I don’t think it would work. The fritters work great with gram flour. Thanks, Charlotte

  3. Made these yesterday. LOVED them. I had to double the batter because I think my 2 cups was a bit more on the cabbage and kale. Will definitely make this again.
    Thank you!

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