I'm always a huge fan of indian-chinese fusion dishes, the combination of ingredients create some awesome tasting snacks and sides. Cabbage fritters is a dual recipe, can be served as a snack or as a side which can be easily paired with fried rice, noodles or indian meals.
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2 1/2 Cups or 350 Grams Finely Chopped Cabbage
1 Capsicum Finely Chopped
1 Large Onion Finely Chopped
6 Cloves Garlic Finely Chopped
6 Sprigs Spring Onions Finely Chopped
2 Tbsp Schezwan Masala or Chinese Five Spice Powder
2 Tbsp Tomato Ketchup
1 Tbsp Chilly Sauce
2 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp White Pepper Powder
1 Egg
2 Tbsp Chilly Flakes
1/4 Cup Corn Flour
1/4 Cup All Purpose Flour (Maida)
Salt as per taste
2 Tsp Ghee
Oil as required...
Add finely copped cabbage, half the amount finely chopped spring onions, 1 tbsp schezwan masala, 1/2 tsp white pepper powder, 1/2 tbsp ginger and garlic paste to a mixing bowl.
Combine all the ingredients. Whisk an egg and add to the cabbage mix well. Combine maida and corn flour.
Add salt to the cabbage mixture and half the amount of flour mixture combine till well incorporated.
Cabbage will release excess moisture once salt is added we can always adjust the moisture content by adding flour.
Allow the cabbage mixture to rest on the counter for 10 minutes. Heat a wok with oil for frying the fritters on low flame.
Drain the fritters from oil and reserve on a tissue lined plate. Heat a wok with ghee and 2 tsp oil on medium flame.
Fry the finely chopped garlic, onion, 1/2 tsp ginger and garlic paste for a minute to eliminate raw flavor.
Add finely chopped capsicum and fry for a minute. Add the soya sauce, tomato ketchup, chilly sauce, 1/2 tbsp schezwan masala, 1/2 tsp chilly flakes fry all the ingredients till raw flavor reduces.
Toss the fritters in the masala, sprinkle white pepper toss once. Garnish with spring onions and serve as hot as possible...Enjoy😉
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