==== Indian-spiced Cabbage and Kūmara (sweet potato) Fritters ====
From this //very// nice cooking site out of New Zealand
[[https://dish.co.nz/recipes/indian-spiced-cabbage-and-kumara-fritters/]]

**INGREDIENTS**

  * 1⅓ cups plain flour
  * 1 tablespoon cornflour
  * 2 teaspoons baking powder
  * 1 teaspoon caster sugar
  * 2 teaspoons ground cumin
  * 1 teaspoon ground turmeric
  * ½ teaspoon chilli flakes
  * 1 tablespoon curry powder
  * ¼ teaspoon salt
  * 3 large eggs
  * ½-⅔ cup chicken stock made with stock powder
  * 1 small carrot, grated
  * ½ small cabbage finely shredded (you need 7 cups)
  * 1 cup grated kūmara, squeezed dry of excess moisture
  * 1 onion, halved and thinly sliced
  * ¼ cup neutral oil (such as rice bran)

**TO SERVE**
  * mayonnaise and/or yoghurt
  * fresh coriander leaves
  * 1 green chilli, finely chopped
  * sea salt
  * chutney or sriracha

**METHOD**

  * Whisk the eggs and chicken stock together, then whisk into the flour mixture to create a smooth batter. Leave to sit for 30 minutes while you shred the vegetables
 
  * Sift the flour, cornflour, baking powder, sugar, spices and salt into a bowl.
 
  * Mix the carrot, cabbage, kūmara and onion into the batter.
 
  * Heat the oil in a large frying pan over a medium heat and spoon in the batter to create 6 or more fritters, depending on your desired size. Don’t make the fritters too fat or they will be harder to cook through. Cook for 4 minutes before carefully flipping to cook another 4 minutes or until golden and cooked through. Repeat with the remaining mixture and keep the cooked fritters warm in a low oven.
 
  * Serve topped with mayonnaise, a sprinkling of coriander, chilli and sea salt and chutney or sriracha.