1. Finely slice the stems of the Shanghai cabbage then chop. Finely slice the leaves and place both in a large bowl. Add the onion, potato, coriander and parsley and mix well.
2. Whisk the flour, water, egg and seasonings and until well combined. Stir into the veggie mixture.
3. Heat a little oil in a non-stick frying pan. Take heaped tablespoons of the mixture and place in the pan. Cook until the fritters golden underneath then flip over and cook the other side. Keep warm in the oven while preparing the remaining fritters.
4. Great served with yoghurt, lemon wedges and chutney.

More of Jan's vege dishes

• Little greek-style vol au vents
• Kumara leaf tagliatelle