Bought a small young cabbage to make coleslaw or soup but ended up making fritters.
Fritters taste best with fresh cabbage leaves and serve as either a snack or side dish with rice. There's a hint of cucumber along with onion and green pepper in these fritters to add extra crunch.
2 cups finely shredded cabbage
1 medium onion minced
1/2 green pepper minced
1/8 cup fine cucumber cubes
2 tsp cumin
1/2 tsp sesame
1 tbsp red chilli powder
Salt to taste ( about a tsp)
1 tbsp flaxmeal
1 tbsp finger millet flour (optional)
3 tbsp rice flour
1/4 cup chickpea flour(besan) or tempura flour.
3/4 cup oil for frying
A tbsp cilantro for garnish
Add the spices to the chopped veggies. Then mix in the flours. Add about 2 tbsp or less water just enough to bind the veggies.
Now heat a deep frying pan with the oil on medium flame.
You know the oil is hot when a small piece of veggie floats to the top in the heated oil.
When the oil is getting heated, make small flat patties of the veggies so that they are ready to go into the oil.
Add salt and cilantro to the veggies just before frying. Salt makes the cabbage release water when kept for more than 10 mins making it difficult to fry.
Carefully place the patties in the hot oil so that the veggies don't disintegrate. Fry on medium flame. Turn the fritters over frequently so that they brown evenly.
The fritters can be shallow fried too,but might take longer time.
You could substitute cilantro with dill leaves for garnish.
For crispness, add 4-5 tbsp rice flour and 1/8 cup chickpea flour.
Serve hot.
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