The ingredients used in this dish are super versatile. If fritters aren’t your thing then you can just eat as is and have yourself a delicious cabbage, ginger and dill salad. I would normally add some cucumber here if that’s your plan. It’s one of my favourite combos.Alternatively just fry it off in a pan and have with some noodles or rice with a little soy sauce or sweet chilli on the side. A great side also.
What you’ll need:
Head of cabbage finely chopped. If you aren’t a fan of the ol’ Irish cabbages then grab a Chinese cabbage instead.
Four large shallots roughly chopped
1 large glove of garlic minced
Knuckle of ginger grated finely
4 or 5 mushrooms roughly chopped
Handful of sunflower seeds (optional but they add a lovely crunch and a little toasted flavour out of the oven
Shake of powdered cumin
Chilli flakes (optional I just love spice)
Drizzle of olive oil
Two large spoonfuls approx of flour
3 egg measurements of vegan egg
Into the oven at 180c for 25 min. After about 20 min added grated violife vegan mozzarella to each holder. Remove from the oven. Eat right away or leave to cool. They will hold for a few days. Finish with a generous sprinkle of dill and the super delicious cucumber and dill spread from violife. It was just made for this dish.
I prettied mine up with some rocket, tomatoes, scallions, pumpkins seeds and balasamic. Voila! These are a fab brunch bite too with some vegan bacon on the side. Yummm….