Spiced Cabbage Fritters with Mint, Coriander and Chilli Yoghurt

Steps

1. oven to 160°C. Line an oven tray with baking paper.
2. Heat a drizzle of oil in a large fry-pan on medium heat and cook onion for about 3 minutes, until soft. Add cabbage spice mix and cook a further 1 minute. Remove from heat and set aside. Reserve pan.
3. While onion cooks, whisk eggs in a large bowl. Add flour, baking powder and salt and whisk until smooth. Add milk and continue whisking until smooth. Add all remaining spiced cabbage fritter ingredients, along with cooked onion mixture. Season with pepper and mix well.
4. Wipe reserved pan clean with a paper towel and return to a medium heat with a drizzle of oil. Use a ¼ cup measure to scoop out fritter mix and dollop into pan. Gently press mixture with spatula to spread it out a little, about 6-7cm wide.
5. Cook fritters, in two batches, for about 3 minutes on first side, then turn over and cook a further 2-3 minutes, until golden and cooked through. Place cooked fritters on prepared tray, season with salt and pepper and place in oven to keep warm. While fritters cook, prepare salad.
6. Peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds). Add to a large bowl with all remaining rocket and ginger salad ingredients and toss to combine. Season to taste. In a small bowl mix all mint, coriander and chilli yoghurt ingredients together.
7. divide spiced cabbage fritters between plates and top with a dollop of mint, coriander and chilli yoghurt. Serve rocket and ginger salad on the side. Squeeze over lemon juice just before eating.