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.