Cabbage Fritters

5 standard portions

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Ingredients

• 6 cups cabbage (shredded)
• 1 cho cho (grated)
• 1 large carrot (grated)
• ½ small onion (chopped)
• 4 garlic cloves (minced)
• ¼ cup nutritional yeast
• 1 tbsp thyme
• 1 tbsp parsley
• 1 tbsp chives
• 2 tsp onion granules
• 2 tsp garlic granules
• 1 tsp chilli flakes
• 1 tsp black pepper
• 1½ tsp pink salt
• ½ cup gluten free flour
• ¼ cup tapioca starch
• 2 large eggs (beaten)

Method

1. Fill a large saucepan by ¼ and then insert the steaming basket.
2. Carefully place the cabbage in the basket and put the lid on.
3. Bring the water to the boil then reduce the heat to medium-low.
4. Steam the cabbage until it is tender, it is very important not to make it mushy or very soft. It should take several minutes so keep a watchful eye on the texture and use a fork to determine the readiness.
5. Once steamed, remove the saucepan from the stove and leave the cabbage to cool then transfer into a large bowl.
6. Meanwhile, place the cho cho and carrot in a cheese cloth or a cloth and squeeze out all the excess moisture.
7. Once the mositure has been drawn from the vegetables place in the bowl with the cabbage and set aside.
8. Add the onion, garlic nutritional yeast, thyme, parsley, chives, onion granules, garlic granules, chilli flakes, black pepper, pink salt, gluten free flour and tapioca starch in the same bowl as the vegetables and mix everything together.
9. Stir the eggs in with the dry ingredients to form a batter (it shouldn't be runny).
10. Heat a large non stick frying pan or skillet on medium heat with olive oil.
11. Spoon some of the batter into the pan, being careful not to overcrowd the pan.
12. Fry each side of the fritter until golden brown (this should take few minutes).
13. Once the fritter has cooked, remove from the pan and place them on kitchen towel to absorb any excess oil.
14. Repeat the above 4 steps.