I have a tendency to put off breakfast until I’m absolutely starving, and then I need to whip something up fast. I could make toast — but even when I’m ravenous, I’m fussy. I want something eggy. Something like these fritters. If I’m too hungry to wait, I’ll nibble them straight from the pan. But if I’m making them for the family, I’ll chop a quick vegetable salad and serve it alongside.
My quarter-Polish husband will only eat them warm. I’m perfectly happy eating them cold from the fridge, stuffed into a sandwich smeared with mustard, harissa, tapenade, or artichoke pâté.
The other day I brought them to a picnic and they were the first thing to disappear off the blanket. Even my eldest, who refuses cooked cabbage in any other form, gobbled them up without a word.
The turmeric gives them a beautiful golden color, and that flavor that is hard to describe but impossible to miss. I have a feeling they’d be just as good with curry powder. Something to try.
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Easy Cabbage & Onion Fritters
Ingredients
- 3 large free-range eggs
- 1 cup finely chopped green cabbage
- 2 – 4 sprigs scallions
- Handful cilantro
- ½ teaspoon ground turmeric
- 1 – 2 tablespoons coconut flour
- 1 tablespoon coconut oil or ghee
Instructions
- Slice the cabbage finely and put it into a bowl. Chop the scallions and cilantro and add to the bowl. Break the eggs into the bowl. Add the turmeric, coconut flour and salt, and mix until combined.
- Heat the coconut oil or ghee in a large skillet over medium heat. Ladle about ½ cup of the mixture into the skillet. Fit as many as you can, but make sure to leave a 1-inch gap between each fritter. Cook for 1-2 minutes until the bottom is golden brown, then flip and cook for about 1-2 minutes. Serve immediately with mustard, artichoke pâté, tapenade or harissa.
Notes
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