These incredibly tasty Japanese cabbage pancakes are one of our favourite simple family suppers. Full of rich flavour, they’re are a wonderful way to eat a healthy vegetable packed meal. The fish sauce and bonito flakes are an important element for flavour but can be omitted to make the dish vegetarian.
The condiments are important; a good quality mayo, some grated radish and some greens are my favourite. Plus some avocado if it’s in season and cheap.
I honestly implore you to make these. They are yum! It’s as simple as that.
This recipes originally appeared in Dish Magazine in 2018. You’ll find a bunch of my other yummy wholefood recipes on their website.
Makes 8-9 medium sized pancakes
½ medium cabbage
6 large leaves kale
2 medium carrots
5 free range eggs – lightly whisked
1 spring onion – sliced thinly
1 rounded teaspoon finely grated ginger root
1 ½ tablespoons fish sauce (omit if vegetarian)
2 tablespoons soy sauce / tamari
1 cup tapioca starch or white rice flour
Coconut oil for frying
To serve: Additional sliced spring onion, grated radish, good quality mayonaise, watercress, bonito flakes
Slice the cabbage thinly. Ideally use a mandolin to keep the slices even. Remove the stems from the kale and slice into very fine ribbons. Grate the carrots and squeeze tightly to remove excess moisture. Place all the vegetables in a large bowl and massage for a couple of minutes with clean hands. This softens them enough to make the fritter micture easier to portion out.
Add the eggs, spring onion, ginger, fish sauce and tamari. Mix together.
Add the tapioca starch / white rice flour and stir until evenly combined.
Heat a generous spoonful of coconut oil over a medium heat. Fry 2/3cup of batter at a time. You’ll need to spread out the cabbage once in the pan and you can pull any stray tendrils of liquid back into the fritter if it runs.
Cook for approximately 3 minutes on each side until golden brown.
Place in a warm oven while you cook the remaining batter.
Serve immediately with toppings as desired.