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Home > Recipes > Shanghai cabbage fritters

Shanghai cabbage fritters
( MAKES 12 fritters )

Jan Bilton

Publication: Regional Newspapers

Regional Newspapers

Ratings: No ratings yet

Shanghai cabbage fritters

No ratings yet

Ingredients

2 medium Shanghai cabbages, (bok choy)
1 small Onion, diced
1 medium Potato, peeled and shredded
2 Tbsp Chopped coriander
2 Tbsp Chopped parsley
½ cup Self raising flour
½ cup Water
1 Egg, lightly beaten
1 tsp Ground turmeric
1 tsp Finely grated root ginger
1 Tbsp Rice bran oil, use up to 2 Tbsp

Directions

  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
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http://www.bite.co.nz/recipe/16624/Shanghai-cabbage-fritters/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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