Spicy Cabbage and Rice Fritters

Here’s a detailed, step-by-step recipe for Spicy Cabbage and Rice Fritters — crispy on the outside, soft inside, and full of flavor.

Makes about 12–16 fritters (depending on size).

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Ingredients

Fritter Base

• 2 cups finely shredded cabbage (about 1/2 small cabbage)

• 1 cup cooked rice (white, brown, or leftover rice works)

• 1 small carrot, grated (optional for color and sweetness)

• 1 small onion, finely chopped

• 2–3 green chilies, finely chopped (adjust for heat)

• 2 cloves garlic, minced

• 1 teaspoon ginger, minced (optional)

• 1/2 teaspoon red chili powder

• 1/2 teaspoon cumin powder

• 1/2 teaspoon coriander powder

• Salt to taste

• 1–2 tablespoons fresh cilantro, chopped

Binding

• 1 large egg (or 2 tablespoons chickpea flour for vegan)

• 3–4 tablespoons all-purpose flour (more if needed for consistency)

For Frying

• 1/4–1/3 cup vegetable oil

Optional Dipping Sauce

• Yogurt sauce (yogurt + lemon juice + salt + chopped herbs)

• Spicy chili sauce

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Step 1: Prepare the Vegetables

1. Shred cabbage finely and squeeze lightly to remove excess moisture.

2. Grate carrot and finely chop onion, garlic, ginger, and chilies.

3. Place in a large mixing bowl.

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Step 2: Add Spices and Herbs

1. To the vegetables, add:

   • Red chili powder

   • Cumin powder

   • Coriander powder

   • Salt

   • Chopped cilantro

2. Mix well to distribute evenly.

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Step 3: Combine with Rice and Binder

1. Add cooked rice to the vegetable mixture.

2. Add egg (or chickpea flour for vegan) and 3–4 tablespoons flour.

3. Mix until mixture sticks together and can hold a patty shape.

4. If too wet, add more flour 1 tablespoon at a time; if too dry, add a splash of water.

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Step 4: Shape the Fritters

1. Heat oil in a non-stick or cast-iron skillet over medium heat.

2. Take small portions (about 2 tablespoons) of mixture and shape into small patties.

3. Flatten slightly to ensure even cooking.

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Step 5: Fry the Fritters

1. Place patties in hot oil, leaving space between them.

2. Fry 3–4 minutes per side until golden brown and crispy.

3. Remove and drain on paper towels.

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Step 6: Serve

1. Serve hot with yogurt sauce, chili sauce, or your favorite dip.

2. Garnish with fresh cilantro or a squeeze of lemon if desired.

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Tips for Best Results

• Squeeze excess moisture from cabbage to prevent soggy fritters.

• Use leftover rice; slightly dry rice works better than freshly cooked wet rice.

• Fry in batches to avoid overcrowding, which lowers oil temperature.

• For extra crunch, add 1–2 tablespoons cornmeal to the mixture.

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Optional Variations

• Cheesy Fritters: Fold in 1/4 cup shredded cheese before frying.

• Spicy Kick: Add 1/4 teaspoon cayenne or smoked paprika.

• Herb Version: Add fresh mint or parsley for a fresh flavor.

• Baked Option: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, for a lighter version.