These are wonderful, especially when you happen to have a bunch of extra cabbage lying around and aren’t sure what to do with it. Actually, any kind of “fritter” is pretty much guaranteed to be great. Besides pesto, they’re one of the other foods I frequently make when I have veggies that I’m not sure what to do with.
As always, I highly recommend a food processor for shredding the vegetables. If you don’t have a food processor, a grater, mandoline, or sharp knife will all work fine. For the greens, I’ve used kale, swiss chard, and collard greens. I’m sure any leafy green would work fine.
A healthy amount of sauce on top of these brings them together wonderfully.
This recipe is: vegetarian
- 1 small head cabbage
- 2 large carrots
- a few kale (or other green veggie) leaves
- 5 eggs
- 1/2 cup white whole wheat flour
- oil for frying
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup mayonnaise (I used veganaise)
- 2 tsp sriracha
- 2 tsp low sodium tamari
- Slice the cabbage in half and remove the core. Remove the stems of the kale. Slice the cabbage and kale using the slicing blade of a food processor, and switch to a grating blade to grate the carrots.
- Mix the flour, salt, and baking powder in a large bowl, then add the shredded vegetables. Mix until vegetables are coated in the dry mixture, then add the eggs.
- Place a small skillet over medium heat, add a layer of oil, and heat until simmering. Place about a cup of the mixture into the skillet and press into a 1/4-1/2″ thick fritter. The cooking time will vary depending on the thickness. Cook for 4-5 minutes until golden brown, then flip, making sure not to flip too early. Cook for 4-5 more minutes, so that both sides are golden brown. Serve immediately or transfer to a warm oven while other fritters are cooking.
- Make the sauce by mixing together the mayonnaise, sriracha, and tamari.
- Top each fritter with a generous amount of sauce (and extra sriracha, if desired) before serving.