Cabbage and Sweetcorn Griddle Cakes with Ginger Dip

• 400gcabbage, finely shredded
• 1 tspfine salt
• 1× 340g tin sweetcorn, drained (about 198g)
• 150gcarrot, coarsely grated
• 4spring onions, thinly sliced
• 280gfirm tofu, drained and crumbled
• 4large eggs, beaten
• 180gplain flour
• 160mlwater
• 30mlolive oil, for frying
• 60mllight soy sauce
• 30mlrice vinegar
• 10mltoasted sesame oil
• 25gginger, finely grated
• 2 tsphoney

Method

1. 1Put the cabbage in a colander, toss with the salt and leave for 10 minutes until wilted and glossy. Squeeze it firmly in your hands to remove as much liquid as possible, then transfer to a large bowl.
2. 2While the cabbage sits, stir the soy sauce, rice vinegar, sesame oil, ginger and honey together in a small bowl. The dip should be sharp, salty and lightly sweet.
3. 3Add the sweetcorn, carrot, spring onions and crumbled tofu to the squeezed cabbage. Mix thoroughly so the vegetables are evenly distributed.
4. 4Stir in the eggs, flour and water until you have a thick, spoonable batter with no dry pockets of flour. Leave it for 2 minutes until the flour has fully hydrated.
5. 5Heat half the olive oil in two large non-stick frying pans over a medium heat for 2 minutes until the oil shimmers. Divide the batter into 16 portions. Spoon four portions into each pan and flatten each into a roughly 9cm cake.
6. 6Fry for 3 minutes until the undersides are deeply golden and the edges look set. Turn and fry for 3 minutes until the centres are steaming hot and there is no wet batter inside.
7. 7Transfer the first batch to a plate, divide the remaining olive oil between the pans and repeat with the remaining batter for 6 minutes until all 16 cakes are deeply golden. Serve four cakes per person with the ginger dip alongside.

Per serving

kcal

546

protein

29g

fibre

8.1g

carbs

59.9g

fat

22.2g