Japanese Cabbage and Noodle Fritters

Makes 12, Prep and Cook 40 mins

2 x 72g pkts 2-minute

noodles (chicken flavour) 6 eggs

½ cup self-raising flour

4 green spring onions, thinly

sliced, plus extra to garnish 125g can corn kernels, drained 3¾ cups shredded wombok

(Chinese cabbage)

6 slices rindless streaky bacon ¹⁄³ cup vegetable oil

Japanese barbecue sauce (katsu-style), to serve

1 Cook noodles according to packet directions. Drain. Cool slightly and cut into smaller lengths with kitchen scissors.

2 Whisk eggs in a large bowl. Gradually add flour, whisking until smooth. Stir in onions, corn, cabbage and noodles.

Season with salt and pepper. 3 Cut bacon rashers in half crossways, then cut each piece in half lengthways.

4 Heat 1 tblsp oil in a large, non-stick frying pan over a medium to high heat. Spoon heaped ¼ cup of mixture into pan. Repeat to make three fritters. Overlap two strips of bacon on top of each one.

Cook for about 3 minutes on each side, or until golden brown. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and noodle mixture to make 12 fritters.

5 Serve with Japanese barbecue sauce. Garnish with extra onions.