These crispy fritters can be made as a starter or as a main meed-week meal. It is also a perfect way to use up your leftover vegetables or as an ’emergency’ meal at the end of the month, as it only requires a few ingredients and it is easy to double or triple the quantities of your favourite veg.
1/2 head of white cabbage, finely shredded
1 carrot, grated
3/4 teaspoon ground cumin
2-3 tablespoons flour
salt & pepper to taste
4 tablespoons olive oil to fry
any hard cheese, grated, to serve (optional)
1. Preheat the oven to 120C.
2. Put the prepared vegetables (shredded cabbage and grated carrot) in a bowl, add the eggs, flour, ground cumin, salt and pepper and stir until combined.
3. Add the olive oil in a large frying pan set over a medium heat. When the oil is hot (but make sure it’s not too hot, otherwise the fritters will become brown very quickly but will remain uncooked in the middle), spoon the fritters with a large spoon on a pan, leaving a bit of space between each one. Cook the fritters in two batches for about 3-4 minutes on each side, or until golden.
4. Drain on a kitchen towel and transfer to the oven to keep them warm, meanwhile you cook the remaining fritters. Add the remaining oil before cooking the second batch. Serve the fritters with grated cheese on top or simply with soured cream mixed in with dollop of horseradish.