These are great, easy to whip-up little snacks or lunch-type patties that your children will love – provided you leave out the word ‘cabbage’ of course.
They only require a few simple ingredients that are most likely to be lurking in your fridge or freezer – namely sweetcorn (frozen or canned is fine), cabbage (I used a sweetheart cabbage, but any white cabbage is suitable) and eggs.
If you want to make them low carb, then skip the addition of flour. They’ll be a little more delicate and moist, but still hold together pretty well.
The seasoning can really be up to you, depending on whether you’re cooking for adults, kids or both. A good heap of freshly chopped herbs (parsley, coriander or basil) is recommended, a nice sprinkle of coarse black pepper and sea salt, and if you want to spice things up more, how about a couple of finely chopped green or red chillies.
Ingredients (makes around six cakes)
200g very finely sliced cabbage
2 tbsp of organic self-raising flour (optional)
Salt and pepper to season
Oil and a little soy sauce for frying
Handful of fresh (or dried) chopped herbs
Place the sweetcorn and eggs in a blender and mix well into a batter. Add the flour and blend until smooth.
In a frying pan lightly fry the shredded cabbage in oil and soy sauce until lightly toasted. Set aside on plate lined with kitchen paper to absorb excess moisture. When cooled slightly add to the batter and mix well. Add the seasoning.
Add heaped spoonfuls of the batter to a hot, oiled frying pan and form into rounds. Fry for 2-3 minutes each side.
Serve with more fresh herbs as garnish, with a toasted bun, or a fresh side salad.