Cabbage-and-potato fritters

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Fry these cabbage-and-potato fritters in butter for lovely crispy edges, and serve with lashings of atchar. To make a vegan version, omit the egg and substitute the butter with olive oil. If omitting the egg, handle with care. They're a little more delicate – but still delicious – without it.

Ingredients

2 Woolworths large Apache potatoes
2 T butter
5 spring onions, thinly sliced
1 medium red chilli, finely chopped
1/2 t dried thyme
1/2 t ground cumin
1 cup cabbage, grated or finely chopped
1 T flour
1 T olive oil
1 large free-range egg yolk
sea salt, to taste
freshly ground black pepper, to taste
atchar or mayonnaise, for serving

Cooking Instructions

1. Place the potatoes on a plate and microwave on 100% power for 5 minutes. There’s no need to add water, and do not peel the potatoes.

2. Allow the potatoes to cool to room temperature, then chill for 30 minutes.

3. Once chilled, grate the potatoes (with the skin on) into a bowl. The skin will form crispy pieces in the fritters when fried.

4. Melt the butter in a large pan over a medium heat. Add the spring onions, chilli, thyme, cumin and cabbage. Sauté for 5 minutes.

5. Add the cabbage mixture and the flour to the potatoes. Season, then add the olive oil and egg yolk. Stir well. Shape the mixture into fritters using your hands or a cookie cutter.

6. Fry over a high heat until golden brown, about 5 minutes on each side. Serve with atchar, mayonnaise or your condiment of choice.

Find more South African recipes here.

Photograph: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food assistant: Ellah Maepa