carrot and kimchi fritters

with chilli egg

  • 500g (1 lb 1 oz) carrots, peeled and shredded using a julienne peeler
  • 1½ cups (200g/7 oz) grated cauliflower
  • 1 cup (280g/10 oz) kimchi, shredded
  • 4 eggs, lightly whisked
  • ¼ cup (60ml/2 fl oz) milk
  • ⅓ cup (55g/2 oz) brown rice flour
  • 2 tablespoons white chia seeds
  • extra virgin olive oil, for cooking
  • green snake beans, blanched
  • green onion (scallion), thinly sliced, chilli sauce and purple shiso leaves, to serve

chilli eggs

  • 1 tablespoon extra virgin olive oil
  • 2 red chillies, finely sliced
  • 1 teaspoon finely grated ginger
  • 4 eggs
  1. To make the fritters, place the carrot, cauliflower, kimchi, eggs, milk, flour and chia in a bowl and mix to combine.
  2. Heat 2 medium non-stick frying pans over medium heat. Add a little oil and 1 cupful of mixture into each pan. Spread the mixture thinly to cover the base of the pan and cook for 5-7 minutes each side or until golden. Repeat with remaining mixture, adding more oil as necessary to make each fritter. Keep warm until ready to serve.
  3. To make the chilli eggs, return frying pans to medium heat and add a teaspoon of oil to each.
  4. Sprinkle each pan with chilli and ginger and cook for 1-2 minutes. Add 1 egg, lightly whisked, to each pan and swirl to the edges. Cook for 3-4 minutes or until edges are crisp. Remove to a board and roll thinly. Repeat to make 4 chilli egg omelettes. Thinly slice omelettes.
  5. To serve, divide fritters between plates, top with beans, chilli eggs, green onion, chilli sauce and purple shiso. Serves 4

Photography: Con Poulos

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