What did I have in my fridge: half a bag of shredded cabbage, 1 carrot and 1 courgette. The magic 3, the 3 c's, the trio of wonder. I stood looking at them for a few minutes pondering if I could actually be bothered making yet another soup. i declined as all I really wanted was a bowl of hot chips. So with that I created these cabbage, carrot and courgette fritters.
Gluten free, these guys were super yummy and the cabbage gave a little extra crunch which was so welcome. I threw the ingredients into the bowl as I made this up but have tried to be as accurate as possible for the recipe, suggest you also go with what you feel as these are pretty fluid and you could actually add whatever you like to them.
The secret is lots of fresh cut herbs like parsley or coriander, subject to personal taste and a generous spoon of garamasala - one of my grandmother's kitchen staples, it makes everything taste spectacular without being overpowering.
you will need:
- approx. half a bag of shredded cabbage
- approx. 1 carrot
- approx. 1 courgette
- approx. 1 cup of chopped parsley
- approx. half an onion (optional, but if you do grate this be sure to squeeze out the water with muslin or the mixture will go really soggy)
- a generous teaspoon of garamasala
- salt and pepper
- 2 eggs
- 3/4 to 1 cup of chick pea flour, also known in the USA as gram flour
Grate all your vegetables into a bowl, mix in the egg and spices, add flour until you get a good consistency that means if you were to put spoonfuls of the mixture into hot oil they would not fall apart. fry in grapeseed or canola oil until golden brown. I served them with oven roasted kale chips, this was such a delicious, satisfying crunchy snack and would work perfectly with some tehini, yogurt, olives etc...