Have these beauties for breakfast, lunch or dinner. They are crisp, savoury and chock full of goodness.
Ingredients
Makes 2 portions
Quarter of a small Savoy cabbage, finely shredded
2 eggs
3 tbsp flour
Punch baking powder
Pinch paprika
2 or 3 cornichons, finely diced
1 tbsp chopped chives and/or dill plus more to serve
1 clove garlic, grated
1 tsp mustard seeds
Half a shallot, finely sliced
2 tbsp red or white wine vinegar
A good pinch of sugar
Salt & pepper
Oil for frying
Yoghurt to serve
Recipe
1. Place the vinegar, mustard seeds, shallots, sugar and pinch of salt in a pan with a splash of water. Bring to a simmer, turn off the heat and set aside
2. In a large pan whisk together the eggs, flour, baking powder, smoked paprika, garlic and cornichons. When combined stir in the cabbage and herbs
3. Place a wide pan over a medium heat with a little oil. Form the mixture into thin palm sized patties in your hands. Pan fry until golden on the underside, then flip. Turn down the heat low and continue until completely cooked through. It may be easiest to fry in batches and warm through in the oven. Season with salt and serve with yoghurt, herbs and the shallot pickles
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