If you've got a white cabbage hanging around from this week's Bockety Box, these crispy fritters are a great way to use it up. Packed with warming spices, spring onions, and a little kick of harissa, they're delicious served with a cooling homemade tzatziki. Perfect for lunch, a light dinner, or as a side.
Ingredients
Fritters
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1 small white cabbage, grated
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2 scallions, thinly sliced
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3 cloves garlic, minced
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1 tsp harissa paste
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1 tsp ground cumin
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1 tsp dried coriander
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Salt and pepper
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4 tbsp plain flour
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4 eggs, beaten
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Oil, for frying
Tzatziki
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½ small cucumber (or ¼ large cucumber), grated
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1 small garlic clove, minced or 1/2 a large garlic clove
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½ tsp olive oil
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1 tbsp dried dill
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Salt and pepper
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½ cup plain Greek yogurt
Method
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Grate the cabbage and place it in a large bowl with the scallions, garlic, harissa paste, cumin, coriander, salt, and pepper. Toss well to combine.
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Sprinkle over the flour and mix again, ensuring the cabbage is evenly coated.
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Add the beaten eggs and use your hands or a spoon to mix through the cabbage mixture.
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To make the tzatziki, grate the cucumber and squeeze out as much excess liquid as possible. Place it in a bowl with the garlic, dill, olive oil, yogurt, salt, and pepper. Mix well and set aside.
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Heat a generous splash of oil in a large frying pan over medium heat. Spoon portions of the fritter mixture into the pan and flatten slightly.Its best cook in batches
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Cook for 2–3 minutes on each side, until golden brown and firm.. Remove from the pan and place on a plate with kitchen paper.
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Serve warm with the tzatziki on the side.