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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
Place the edamame and peas in a food processor and blend to form a thick paste. Set aside for later.
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.
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.
To serve, drizzle fritters with the tonkatsu sauce and mayonnaise. Sprinkle with shichimi togarashi and serve immediately.
– 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.
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