I have a tendency to wait with 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 cups 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 the 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 frittata. 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 pate, tapenade or harissa.
