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
- To make the ginger tofu mayo, place the tofu, ginger and salt in a small food processor and process until smooth. Set aside.
- 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.
- 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.
Tags: breakfast,
cabbage,
egg,
fresh and light,
fritter,
ginger,
light meal,
mushroom,
oyster sauce,
quick fix,
tofu,
© DONNA HAY GROUP
