About the recipe These moreish, crispy fritters have a savoury warmth thanks to the curry powder and cumin seeds that get folded through the potato mixture, making them mild enough for anyone sensitive to chili heat.The speedy red cabbage slaw is a fresh addition, but this could easily be made more substantial with the addition of a fried egg, or tender paneer.
About the Recipe
Ingredients
- For the fritters:
- 750 g Root Zero Potatoes, peeled
- 1 red onion
- Coconut oil, for sautéing and frying
- 100 g curly kale, stalks removed and leaves roughly chopped
- 4 garlic cloves, crushed
- 9 9⁄10 ml cumin seeds
- 4 9⁄10 ml medium curry powder
- 1 egg, beaten
- 30 g plain white flour
- Salt, for seasoning
- For the red cabbage slaw
- 1 small red cabbage (about 500g)
- 1 red onion
- 2 ½ ml caster sugar
- 1 Lime, juiced
- 75 cashew nuts, toasted and roughly chopped
- Leaves from a small bunch coriander, roughly chopped
- Salt, for seasoning
Directions
- Grate the potatoes and onion into a large mixing bowl using the largest holes on a box grater. Scatter over 1 teaspoon of salt, toss to combine and set aside for 30 minutes while you prepare the slaw.
- Finely slice the cabbage and onion using a mandoline or a very sharp knife. Toss with the sugar, ½ a teaspoon of salt and the juice of 1 lime. Cover until you’re ready to eat.
- Lift the grated potato mixture, which by now should have liquid pooling in the bottom of the bowl, into a colander. Squeeze the vegetables over the sink with clean hands, rinse out the bowl that contained them before and return the squeezed potato mixture to the bowl.
- To make the rest of the fritter mix, add the kale to a 28cm frying pan with a splash of water and cover with a lid or foil. Wilt over a medium heat until the kale is bright green and soft. Remove the lid and allow any excess water to evaporate.
- Melt a teaspoon of coconut oil in the pan with the kale and add the garlic. Stir until fragrant, about a minute, then add the spices and stir to combine for 30 seconds.
- Tip the kale mixture into the potato mixture and wipe the pan clean (there’s no need to wash it up as you’ll be using it to cook the fritters next).
- Stir in the egg and flour to the vegetable mixture. Heat a tablespoon of oil in the frying pan over a medium heat. When ripples appear on the surface of the oil, take spoonfuls of the fritter mixture from the bowl and fry in batches with ample space between each fritter for 3-4 minutes each side, until golden. The fritters should sizzle as soon as they hit the pan.
- Flip them over to fry for 3-4 minutes on the other side before using a spatula to lift onto a tray lined with kitchen paper. Keep the cooked fritters warm while you repeat with the remaining fritter mixture. The fritter mixture should make 12.
- Stir the cashews and coriander into the red cabbage then taste and adjust the seasoning, adding more lime or salt if you prefer.
- Note: Serves 3 fritters per person alongside the slaw.