| 20 | 25 | 324 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 4 |
| 3 cup, shredded | Napa cabbage, raw (fritters) |
| 1 cup | Cilantro (coriander) (chopped, fritters ) |
| 1/2 cup | Chickpea flour (fritters) |
| 1 tbsp | Rice flour, brown (fritters) |
| 2 tsp | Coriander, ground (fritters) |
| 1 tsp | Turmeric, ground (fritters) |
| 1 tsp | Sea Salt (fritters) |
| 1 tsp | Black pepper (fritters) |
| 1/2 cup | Club soda (fritters) |
| 1 tbsp | Lime juice (fresh) (fritters) |
| 1 tbsp | Extra virgin olive oil (fritters) |
| 1 cup | Mango chutney (topping ) |
| 1/3 cup | Extra virgin olive oil (topping ) |
| 2 tsp | Mustard seeds (topping ) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (thinly sliced, topping ) |
| 5 gm | Curry leaves (12 leaves, topping ) |
| 1 cup | Cucumber (baby cucumbers, topping ) |
| 1 cup | Greek yogurt, plain, 1% M.F. (topping ) |
| 1 tsp | Sea Salt (topping ) |
| 1 tsp | Black pepper (topping ) |
Topping: To make the chilli and curry leaf oil, place the oil, mustard seeds, chilli and curry leaves in a small saucepan over medium heat and cook for 3–4 minutes or until the oil is warmed and the curry leaves are crisp. Spoon over the cucumberes and yoghurt and sprinkle with salt and pepper to serve.
Fritters: Place the cabbage, coriander, chickpea flour, rice flour, ground coriander, turmeric, salt, pepper, club soda and lime juice in a large bowl and mix to combine. Heat the oil in a large non-stick frying pan over high heat. Press mixture into the pan and cook for 5–6 minutes. Place a plate over the pan, carefully turn out fritter and flip over. Return to pan and cook for a further 5–6 minutes or until golden brown and cooked through. Serve with the chilli and curry leaf oil, cucumber and yoghurt, and chutney.
| Meat Alternative | 0.6 |
| Milk Alternative | 0.3 |
| Vegetables | 2.6 |
