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FUSION OF FLAVOURS
Drawing inspiration from around the world, The Great British Bake Off finalist Crystelle Pereira serves up tasty dishes bursting with flavour from her debut cookbook, Flavour Kitchen
GOAN-INSPIRED COCONUT & CABBAGE FRITTERS
Serves 3-4 Takes 30 minutes
“My mum makes incredible stir-fried cabbage to accompany our curries; it’s flavoured with cumin, mustard seeds, turmeric and desiccated coconut, which adds a slight sweetness. So one day I thought: ‘I wonder how this would work as a fritter?’ And I’m pleased to report that the result is an absolute delight. I fry these in coconut oil to form crispy, aromatic patties and serve them with a cooling coconut yoghurt dip – and every bite reminds me of home. I love having them for brunch, with poached eggs on top.”
INGREDIENTS
• 1 large white potato (200-240g/ 7-9oz), coarsely grated
• 1 medium brown onion, peeled and grated
• 1½ tsp fine sea salt
• 5 tbsp coconut oil
• 7 curry leaves
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• ¼ white cabbage (130g/4¾oz), finely shredded (I use a mandolin)
• 20g/¾oz desiccated coconut
• 2 large eggs
• ¼ tsp ground turmeric
• 2 tbsp plain flour
• 1 tsp ground black pepper
• 1 thin green chilli, finely diced
For
the
coconut
yoghurt
dip
• 4 heaped tbsp unsweetened coconut yoghurt
• Juice of 1 lime
• ½ tsp garlic powder
• Apinch of fine sea salt
• ¼ tsp chilli powder
1. Place the grated potato and onion in a bowl with 1/2 tsp salt and mix well to combine. Transfer the mixture to a large colander over a sink and allow the excess moisture to drain while you prepare the rest of the ingredients.
2. Now temper the spices. Gently heat 1 tbsp coconut oil in a frying pan over a low heat and, once warm, add the curry leaves, cumin seeds and mustard seeds, frying for a few minutes until fragrant, making sure not to burn them (if you do, they will turn bitter). Tip these spices into a large bowl.