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Japanese Inspired Cabbage Fritters

You know how those perfectly round cabbages and gorgeous fresh green womboks always look so enticing… and then… they are in season and soooo affordable? You look at them- thinking-’It’s not on my list, but, I have been wanting to eat more salads.’ In a moment of weakness, you succumb to the new season green, fresh looking leaves….and splurge.  Then the guilt sets in.

You see the wombok everytime you open the fridge, imploring you to eat it, but there isn’t time now…

You finally use a little bit to make a salad, but there is more than half left.

Little by little, it starts to turn yellow and lose it’s colour, but- it is still good, just not as beautiful, you tell yourself…each time you open the fridge. 

Feel guilty no more! This Japanese inspired recipe is a super quick midweek meal, perfect for meat free monday, or as part of a weekend brunch. It is such a cool way to use that extra cabbage or wombok that is languishing at the back of the fridge. 

Requiring only pantry staples, this trash to treasure dish is a delicious time and budget friendly vegetarian meal. Feel free to try adding a bit of chicken or tuna if you feel like a bit of meat. 

Inspired by @alexandracooks, they are awesome on their own, or used as a side, in place of a hashbrown. Serve with Japanese mayonnaise, Sriracha or any other dipping sauce you like!

What you need:

  1. 5 eggs

  2. 1 tsp soy sauce

  3. 1 tsp sesame oil

  4. 1/3 cup flour (can substitute for gluten free flour if you need)

  5. Salt and pepper to taste

  6. 8 cups of finely shredded cabbage (any type)

  7. 1 cup of of shallots, finely chopped


  1. Whisk the eggs, soy sauce, sesame oil, salt and pepper together in a large bowl.

  2. Slowly incorporate the flour.

  3. Fold in the cabbage and shallots.

  4. In a flat pan, warm a couple glugs of oil over medium heat.  Drop two tablespoons of batter in to form one pancake.  Fill the pan with as many pancakes as it will hold.  Lower the heat slightly and cook until golden brown on each side. 

  5. Transfer to a paper towel lined plate and season additionally if required.  Serve immediately with dipping sauce of choice.

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