Crispy homemade cabbage, spring onion and carrot fritters, dunked in a vegan mayo & gochujang sauce, and served with a tangy smashed cucumber salad, fried pak choi and crunchy sesame seeds. Need we say more?
Asian-Fusion Fritters
Asian-Fusion Fritters
with a smashed cucumber salad & pak choi
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Cabbage
- Carrot
- Cucumber
- Dressing
- Edamame Beans
- Gochujang
- NOMU Oriental Rub
- Pak Choi
- Self-raising Flour
- Spring Onion
- Spring Onions
- That Mayo (Vegan)
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
- Sugar/Sweetener/Honey
SMASHING...
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the Dressing with 1 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Slice the Pak Choi in half lengthways and set aside.
TOASTY SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
PREP STEP
In a bowl, add the sliced Cabbage, the Spring Onion whites, the grated Carrot, the flour, the rub, 1 egg, 80ml of water and seasoning. Mix until fully combined and the flour has been fully absorbed. Add a splash of water if it’s too thick.
GET FRYING!
Return the pan to a medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until crispy and cooked through. Remove from the pan and drain on some paper towel.
FINAL TOUCHES
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the Pak Choi halves for 2-3 minutes until slightly wilted. In the final minute, add the edamame. Remove from the heat and season. In a small bowl, mix the mayo, the Gochujang (to taste), and some seasoning.
PLATE IT UP!
Plate up a mound of the smashed Cucumber salad. Side with the crispy fritters and the sautéed Pak Choi & edamame. Sprinkle over the sesame seeds and the Spring Onion greens and serve with the spicy mayo for dunking. A feast!
Cucumber - 100g
Dressing - 50ml
Pak Choi - 200g
White Sesame Seeds - 5ml
Cabbage - 100g
Spring Onion - 1
Carrot - 120g
Self-raising Flour - 100ml
NOMU Oriental Rub - 10ml
Edamame Beans - 50g
That Mayo (Vegan) - 50ml
Gochujang - 15ml
SMASHING...
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the Dressing with 2 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Slice the Pak Choi in half lengthways and set aside.
TOASTY SESAME
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
PREP STEP
In a bowl, add the sliced Cabbage, the Spring Onion whites, the grated Carrot, the flour, the rub, 1 egg, 120ml of water and seasoning. Mix until fully combined and the flour has been fully absorbed. Add a splash of water if it’s too thick.
GET FRYING!
Return the pan to a medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until crispy and cooked through. Remove from the pan and drain on some paper towel.
FINAL TOUCHES
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the Pak Choi halves for 2-3 minutes until slightly wilted. In the final minute, add the edamame. Remove from the heat and season. In a small bowl, mix the mayo, the Gochujang (to taste), and some seasoning.
PLATE IT UP!
Plate up a mound of the smashed Cucumber salad. Side with the crispy fritters and the sautéed Pak Choi & edamame. Sprinkle over the sesame seeds and the Spring Onion greens and serve with the spicy mayo for dunking. A feast!
Cucumber - 200g
Dressing - 100ml
Pak Choi - 400g
White Sesame Seeds - 10ml
Cabbage - 200g
Spring Onions - 2
Carrot - 240g
Self-raising Flour - 200ml
NOMU Oriental Rub - 20ml
Edamame Beans - 100g
That Mayo (Vegan) - 100ml
Gochujang - 30ml
SMASHING...
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the Dressing with 3 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Slice the Pak Choi in half lengthways and set aside.
TOASTY SESAME
Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
PREP STEP
In a bowl, add the sliced Cabbage, the Spring Onion whites, the grated Carrot, the flour, the rub, 2 eggs, 160ml of water and seasoning. Mix until fully combined and the flour has been fully absorbed. Add a splash of water if it’s too thick.
GET FRYING!
Return the pan to a medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until crispy and cooked through. Remove from the pan and drain on some paper towel.
FINAL TOUCHES
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the Pak Choi halves for 2-3 minutes until slightly wilted. In the final minute, add the edamame. Remove from the heat and season. In a small bowl, mix the mayo, the Gochujang (to taste), and some seasoning.
PLATE IT UP!
Plate up a mound of the smashed Cucumber salad. Side with the crispy fritters and the sautéed Pak Choi & edamame. Sprinkle over the sesame seeds and the Spring Onion greens and serve with the spicy mayo for dunking. A feast!
Cucumber - 300g
Dressing - 150ml
Pak Choi - 600g
White Sesame Seeds - 15ml
Cabbage - 300g
Spring Onions - 3
Carrot - 360g
Self-raising Flour - 300ml
NOMU Oriental Rub - 30ml
Edamame Beans - 150g
That Mayo (Vegan) - 150ml
Gochujang - 45ml
SMASHING...
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the Dressing with 4 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Slice the Pak Choi in half lengthways and set aside.
TOASTY SESAME
Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
PREP STEP
In a bowl, add the sliced Cabbage, the Spring Onion whites, the grated Carrot, the flour, the rub, 2 eggs, 200ml of water and seasoning. Mix until fully combined and the flour has been fully absorbed. Add a splash of water if it’s too thick.
GET FRYING!
Return the pan to a medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until crispy and cooked through. Remove from the pan and drain on some paper towel.
FINAL TOUCHES
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the Pak Choi halves for 2-3 minutes until slightly wilted. In the final minute, add the edamame. Remove from the heat and season. In a small bowl, mix the mayo, the Gochujang (to taste), and some seasoning.
PLATE IT UP!
Plate up a mound of the smashed Cucumber salad. Side with the crispy fritters and the sautéed Pak Choi & edamame. Sprinkle over the sesame seeds and the Spring Onion greens and serve with the spicy mayo for dunking. A feast!
Cucumber - 400g
Dressing - 200ml
Pak Choi - 800g
White Sesame Seeds - 20ml
Cabbage - 400g
Spring Onions - 4
Carrot - 480g
Self-raising Flour - 400ml
NOMU Oriental Rub - 40ml
Edamame Beans - 200g
That Mayo (Vegan) - 200ml
Gochujang - 60ml
Frequently Asked Questions
What is the preparation time for Asian-Fusion Fritters?
The preparation time for Asian-Fusion Fritters with a smashed cucumber salad & pak choi is between 15 and 30 minutes.
What is the total time required to make Asian-Fusion Fritters with a smashed cucumber salad & pak choi?
The total time required to make Asian-Fusion Fritters with a smashed cucumber salad & pak choi is between 25 and 40 minutes.
How many servings does Asian-Fusion Fritters provide?
4 servings
What are the main ingredients in Asian-Fusion Fritters?
Cabbage, Carrot, Cucumber, Dressing, Edamame Beans, Gochujang, NOMU Oriental Rub, Pak Choi, Self-raising Flour, Spring Onion, Spring Onions, That Mayo (Vegan), White Sesame Seeds
What is the nutritional information of Asian-Fusion Fritters?
Calories: 826, Carbs: 112 grams, Fat: grams, Protein: 24.6 grams, Sugar: 21.8 grams, Salt: 1785 grams
How do I prepare Asian-Fusion Fritters?
TOASTY SESAME: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. PREP STEP: In a bowl, add the sliced cabbage, the spring onion whites, the grated carrot, the flour, the rub, 1 egg, 120ml of water and seasoning. Mix until fully combined and the flour has been fully absorbed. Add a splash of water if it’s too thick. GET FRYING!: Return the pan to a medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until crispy and cooked through. Remove from the pan and drain on some paper towel. SMASHING...: Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 2 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Slice the pak choi in half lengthways and set aside. PLATE IT UP!: Plate up a mound of the smashed cucumber salad. Side with the crispy fritters and the sautéed pak choi & edamame. Sprinkle over the sesame seeds and the spring onion greens and serve with the spicy mayo for dunking. A feast! FINAL TOUCHES: Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the pak choi halves for 2-3 minutes until slightly wilted. In the final minute, add the edamame. Remove from the heat and season. In a small bowl, mix the mayo, the gochujang (to taste), and some seasoning.
What should be prepared from my kitchen to make Asian-Fusion Fritters?
Cabbage, Carrot, Cucumber, Dressing, Edamame Beans, Gochujang, NOMU Oriental Rub, Pak Choi, Self-raising Flour, Spring Onion, Spring Onions, That Mayo (Vegan), White Sesame Seeds
How many calories does Asian-Fusion Fritters have?
826 calories
How much fat content does Asian-Fusion Fritters have?
grams
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