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Recipe

CABBAGE FRITTERS

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 10 minutes
Totaltime: 25 minutes

Ingredients

  • Tahini sauce

    ½ cup 2% Greek yogurt
    ½ cup tahini
    juice of 2 lemons
    ¾ tsp salt
    ½ tsp black pepper
    2 scallions, roughly chopped
    ¼ cup loosely packed mint leaves
    1 small clove garlic
    2 tbsp water, plus more as needed

    Fritters

    ⅓ head (350 g) green cabbage, thinly sliced
    1 large (200 g) carrot, peeled and grated
    2 small (225 g) yellow potatoes, peeled and grated
    1¼ tsp salt, divided
    4 scallions, thinly sliced
    ¼ cup fresh dill, finely chopped
    1 tsp paprika
    1 tsp mild curry powder
    1 tsp garlic powder
    1 tsp ground coriander
    ½ tsp black pepper, plus more to taste
    ½ tsp baking powder
    1 large egg
    1 cup (120 g) all-purpose flour
    ¼ cup extra-virgin olive oil, plus more as needed

Preparation

  • Place all the tahini sauce ingredients in a blender, and process on high until smooth. If the sauce is too thick to drizzle, add an additional tablespoon of water.

    In a large bowl, toss the cabbage with ½ teaspoon salt and massage it with your hands. Let stand for 10 minutes.

    Place the carrots and potatoes on a clean kitchen towel, then gather the ends and squeeze to remove the excess liquid. Add the vegetables to the bowl with the cabbage along with the dill, remaining ¾ teaspoon salt, spices, baking powder, egg and flour. Mix the batter with your hands for a few minutes, ensuring the egg and flour are evenly distributed.

    Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.

    Working in batches, drop 2-tablespoon portions of the batter into the skillet and flatten slightly with the back of a spoon (the edges should be irregular). Avoid crowding the pan.

    Fry until the bottom is golden brown, 5 minutes, then gently flip and fry until the other side is golden, 2 to 3 minutes more.

    Transfer to a paper towel-lined plate. Add the remaining oil and repeat with the rest of the batter.

    Serve hot with tahini sauce for dipping.
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Cabbage fritters

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