Cabbage and potato cakes with Asian dipping sauce
Ingredients
- 4 mini Savoy cabbages, finely chopped
- leaves of 1 medium Chinese
- cabbage, finely chopped
- 1 medium green cabbage, finely chopped
- 5 medium potatoes, cooked and mashed
- 200g dried breadcrumbs
- 1 large egg
- small handful fresh thyme + extra, to garnish
- 70g peas
- 100g sweetcorn
- salt and freshly ground black pepper, to taste
- oil, to deep-fry
ASIAN DIPPING SAUCE
- 80ml (1/3 cup) light soya sauce
- 10ml (2 tsp) rice vinegar
- 20ml (4 tsp) hoisin sauce
- 3cm fresh ginger, peeled and grated
- 5ml (1 tsp) sesame seeds
- 10ml (2 tsp) olive oil
- 2,5ml (½ tsp) chilli, crushed
- 10ml (2 tsp) honey
Instructions
1
In a bowl, combine the chopped cabbages and potatoes. Don’t overmix. Stir in the remaining ingredients and season to taste. Divide the cabbage mixture into 8 equal portions and,using your hands, shape into 2cm-thick patties. Refrigerate to rest, 20 minutes.
2
Heat the oil in a deep-fryer or deep pot to 180°C. Drop the patties into the hot oil and cook until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towel.
3
For the dipping sauce, mix all of the ingredients together in a bowl. Serve the cabbage cakes garnished with thyme and with a side of dipping sauce.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
