Shallow-fried fritters I whip up when I’ve waited too long for breakfast and I’m starving. Funny thing is, my older son won’t touch cooked cabbage, but he gobbles these up like there’s no tomorrow. The turmeric’s the secret – gives them this gorgeous color. Curry powder does the trick too.
Serve them up with a dollop of mustard, harissa, tapenade, or artichoke pate – whatever you got. Make a side salad and you’re king. The best part is that they’re just as yummy cold and travel well. So pack a bunch in a container or stuff into a pita with a smear of mayo for a killer work lunch. Want more easy recipes like this? Click here, I’ll hook you up.
Easy Cabbage & Onion Fritters
Beyond easy veggie fritters for breakfast, lunch, or dinner. Eat as is, tuck in a sandwich, or pack for a picnic.
Servings: 2
Ingredients
- 3 large free-range eggs
- 1 cups finely chopped green cabbage
- 2 - 4 sprigs scallions
- Handful cilantro
- ½ teaspoon ground turmeric
- 1 - 2 tablespoons coconut flour
- 1 tablespoon coconut oil or ghee
Instructions
- Slice the cabbage finely and put it into the bowl. Chop the scallions and cilantro and add to the bowl. Break the eggs into the bowl. Add the turmeric, coconut flour and salt, and mix until combined.
- Heat the coconut oil or ghee in a large skillet over medium heat. Ladle about ½ cup of the mixture into the skillet. Fit as many as you can but make sure to leave a 1 inch gap between each frittata. Cook for 1-2 minutes until the bottom is golden brown then flip and cook for about 1-2 minutes. Serve immediately with mustard, artichoke pate, tapenade or harissa.
Notes
You can make a big frittata instaed of small ones, if you do let it cook longer, about 3-4 minutes, before you flip it.
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