Ingredients
100g (3.5 oz) shelled edamame, cooked*
1 cup cooked peas
1 cup plain (all-purpose) flour
3 eggs
½ tsp baking powder
¾ cup vegetable stock
1 tbsp soy sauce
3 cups finely shredded Chinese cabbage (also known as napa cabbage or wombok)
½ cup coarsely grated haloumi
¼ cup finely sliced spring onion
vegetable oil, for shallow frying
Japanese tonkatsu sauce*, to serve
Japanese Kewpie mayonnaise*, to serve
shichimi togarashi*, to serve
Instructions
STEP 1
Place the edamame and peas in a food processor and blend to form a thick paste. Set aside for later.
STEP 2
In a large bowl, place the flour, eggs, baking powder, vegetable stock and soy sauce. Whisk until smooth. Add the cabbage, haloumi, edamame mixture and spring onion. Mix until well combined.
STEP 3
Pour 2 tablespoons of oil into a large non-stick frying pan or cast iron skillet and place over medium heat. To make fritters, add 2-3 tablespoons of mixture per fritter. Smooth out the tops a little. Cook, in batches, for 2 minutes or until golden, then flip and cook for another 2-3 minutes or until cooked through. Repeat with the remaining batter, adding more oil as necessary.
STEP 4
To serve, drizzle fritters with the tonkatsu sauce and mayonnaise. Sprinkle with shichimi togarashi and serve immediately.
*NOTES –
- You can find shelled and/or unshelled edamame in the freezer section of some supermarkets or from an Asian grocery store. To cook, boil in salted water for 2-3 minutes or until warmed through. Drain and rinse under cold water to stop them cooking.
- Japanese tonkatsu and Kewpie mayonnaise can be found from an Asian supermarket, or you can order them online.
- Shichimi togarashi is a Japanese chilli spice blend and can be found in the Asian aisle of some supermarkets, online or from an Asian grocery store.
