CABBAGE-ANDPOTATO FRITTERS
Fry in butter for lovely crispy edges, and serve with lashings of atchar. To make a vegan version, omit the egg and substitute the butter with olive oil. If omitting the egg, handle with care. They're a little more delicate – but still delicious – without it.
Katharine Pope
Head of digital content
“A few months back, I asked Lesego’s advice about a story I was working on about cabbage. He was travelling but sent me a lengthy voice note sharing his knowledge and memories. He told me about a cabbage-and-mash dish his mother used to make when they were kids – his favourite part was the bottom of the dish, which became all golden and crispy. He created these utterly delicious, yet supremely affordable, fritters inspired by that memory.
It was the last recipe he would develop for TASTE.”
Makes 10
EASY
GREAT VALUE
Preparation: 15 minutes, plus 30 minutes’ chilling time Cooking: 20 minutes
Woolworths large Apache potatoes 2 butter 2T spring onions 5, thinly sliced medium red chilli 1, finely chopped dried thyme ½t ground cumin ½t cabbage 1 cup grated or finely chopped flour 1T olive oil 1T large free-range egg yolk 1 sea salt and freshly ground black pepper, to taste atchar or mayonnaise, for serving
1 Place the potatoes on a plate and microwave on 100% power for 5 minutes. There’s no need to add water, and do not peel the potatoes.
2 Allow the potatoes to cool to room temperature, then chill for 30 minutes. 3 Once chilled, grate the potatoes (with the skin on) into a bowl. The skin will form crispy pieces in the fritters when fried. 4 Melt the butter in a large pan over a medium heat. Add the spring onions, chilli, thyme, cumin and cabbage. Sauté for 5 minutes. 5 Add the cabbage mixture and the flour to the potatoes. Season, then add the olive oil and egg yolk.
Stir well. Shape the mixture into fritters using your hands or a cookie cutter.
6 Fry over a high heat until golden brown, about 5 minutes on each side. Serve with atchar, mayonnaise or your condiment of choice. MEAT-FREE