What are the main ingredients in Asian-Fusion Fritters?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s, Sugar/Sweetener/Honey

Asian-Fusion Fritters

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

with a smashed cucumber salad & pak choi

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

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

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!