mushroom and cabbage fritters

  • ¼ cup (60ml) buttermilk
  • 1 egg
  • ½ cup (80g) wholemeal self-raising (self-rising) flour
  • 1 tablespoon oyster sauce
  • ½ teaspoon sea salt flakes
  • 80g shredded cabbage
  • 2 long green onions (scallions), thinly sliced, plus extra to serve
  • 1 tablespoon extra virgin olive oil
  • 100g king brown mushrooms, sliced lengthways
  • pickled ginger, to serve
  • 1 tablespoon black sesame seeds

ginger tofu mayo

  • 150g silken tofu
  • 2 teaspoons grated ginger
  • ½ teaspoon sea salt flakes
  1. To make the ginger tofu mayo, place the tofu, ginger and salt in a small food processor and process until smooth. Set aside.
  2. Place the buttermilk, egg, flour, oyster sauce and salt in a large bowl and stir well to combine. Add the cabbage and onion and stir to combine. Divide half the oil between 2 x 12cm cast iron skillets or non-stick frying pans over medium heat. Add the mushroom to the skillets and cook for 3–4 minutes or until golden. 
  3. Divide the remaining oil between the skillets. Add half of the batter to each skillet, smoothing the top with the back of a spoon. Cook for 8–10 minutes each side or until golden and cooked through. Serve the fritters with the tofu mayo, pickled ginger, extra onion and sesame seeds.  Serves 2.
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