Cabbage: 170g (shredded)
Salt (for marinating cabbage): 1/3 tsp
Green Onion: 15g (chopped)
Chili Peppers: 2 (30g, chopped)
Cooked Rice: 1 bowl (about 1 cup)
Black Pepper: 1/5 tsp
Salt: 1/4 tsp
Chili Powder: 1/5 tsp
Eggs: 3 (beaten)
Cornstarch: 2 tbsp
Cooking Oil: For frying
Directions
Marinate Cabbage:
Shred the cabbage and mix it with 1/3 tsp of salt. Let it marinate for 10 minutes to draw out excess moisture.
Prepare Other Ingredients:
While the cabbage is marinating, chop the green onion and chili peppers.
Mix Ingredients:
After 10 minutes, squeeze out any excess water from the cabbage. In a large bowl, combine the marinated cabbage, green onion, chopped chili, cooked rice, black pepper, 1/4 tsp salt, chili powder, beaten eggs, and cornstarch. Mix well until everything is evenly incorporated.
Form Fritters:
Heat cooking oil in a large skillet over medium heat. Take a spoonful of the mixture and flatten it into a patty shape.
Fry Fritters:
Place the patties in the skillet and fry until one side is golden brown and crispy, about 3-4 minutes. Flip and fry the other side until golden brown and crispy as well. Remove and drain on paper towels.
Additional Information
Serving Suggestions:
Serve these fritters hot, with a side of dipping sauce such as soy sauce, sweet chili sauce, or a yogurt dip.
Pair with a fresh green salad for a light meal.
Cooking Tips:
Ensure the cabbage is well-marinated and squeezed to avoid excess moisture, which can make the fritters soggy.
Adjust the amount of chili peppers and chili powder to suit your spice preference.
