Sauerkraut fritters

MAKES 2-3

I first tried something similar to these in Auckland’s Little Bird café, where they serve kimchi pancakes by the hundreds on the weekends. The tanginess combined with a feast of seasonal toppings means these can easily pass as a dinner.

1 cup chickpea flour

3 tbsp tapioca flour

(you can use cornflour)

½ tsp sea salt

½-1 cup water

1 cup raw sauerkraut Sunflower oil for frying SUGGESTED TOPPINGS

Sour cream or cashew cream (nuts soaked overnight, drained, then blended with lemon juice, nutritional yeast and salt, plus enough water to get a good consistency) Avocado

Chopped tomatoes

Raw beans or snow peas, sliced Your favourite chutney or relish

(I used a beetroot chutney) Micro herbs/greens

1 Whisk together the chickpea and tapioca flour with salt and enough water to make a smooth batter that is not too thin or too thick. Stir in the sauerkraut and mix well – it will be a chunky mixture. Set aside until ready to cook. It can be left overnight at this stage.

2 Heat 1cm of sunflower oil in a large pan on medium. Add large spoonfuls of the batter, gently smooth the tops, then cook until golden brown and air holes appear on the upper surface, then flip. Add more oil during cooking.

3 Serve the fritters hot with your choice of topping.