Saturday, September 24, 2011


My mother came over the other day and donated some cabbage and carrots from her garden to our kitchen. So, I have been on a mission to use them all up in new and interesting ways. If you are in the same boat, and have grown weary of coleslaw, this dish is for you! The key to these little patties of awesomeness is to make sure that you use as little flour as necessary (just enough make sure that the ingredients all bind together) and make the patties as thin as possible (while still keeping them together). You want them to be crispy little treats. The aioli is an absolute must with this dish, as it has some great flavor, and ties everything together perfectly (if I do say so myself).


2 cups red cabbage, shredded
2 cups white cabbage, shredded
½ cup carrots, shredded
½ cup red onion, finely chopped
1 tsp. salt
½ cup flour (more or less as necessary to bind everything together)
4 Tbs. sesame or olive oil
¾ cup Vegenaise (I swear by the one with grapeseed oil)
¼ tsp. ground sage
¼ tsp. salt
¼ tsp. lemon juice
¼ tsp. garlic powder
1 tsp. dried parsley
For the fritters, mix everything together, except the oil. Be sure to sprinkle the flour in a bit at a time, using only as much as you need to get everything to easily bind together. Form thin patties. Heat 2 Tbs. oil in a frying pan over medium heat. Add patties (you will have to do these in two batches – when you do the second batch, you will use another 2 Tbs. oil) and cook on each side for 5 minutes. They should be crispy, but not burnt. For the aioli, mix all ingredients. Dollup some atop each fritter (it is so flavorful, you will probably want a double batch). In my son’s words, “Nummy!”

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