FUSION OF FLAVOURS
Drawing inspiration from around the world, The Great British Bake Off finalist Crystelle Pereira serves up tasty dishes bursting with flavour from her debut cookbook, Flavour Kitchen
GOAN-INSPIRED COCONUT & CABBAGE FRITTERS
Serves 3-4 Takes 30 minutes
“My mum makes incredible stir-fried cabbage to accompany our curries; it’s flavoured with cumin, mustard seeds, turmeric and desiccated coconut, which adds a slight sweetness. So one day I thought: ‘I wonder how this would work as a fritter?’ And I’m pleased to report that the result is an absolute delight. I fry these in coconut oil to form crispy, aromatic patties and serve them with a cooling coconut yoghurt dip – and every bite reminds me of home. I love having them for brunch, with poached eggs on top.”
INGREDIENTS
• 1 large white potato (200-240g/7-9oz), coarsely grated• 1 medium brown onion, peeled and grated• 1½ tsp fine sea salt• 5 tbsp coconut oil• 7 curry leaves• 2 tsp cumin seeds• 1 tsp mustard seeds• ¼ white cabbage (130g/4¾oz), finely shredded (I use a mandolin)• 20g/¾oz desiccated coconut• 2 large eggs• ¼ tsp ground turmeric• 2 tbsp plain flour• 1 tsp ground black pepper• 1 thin green chilli,
