These Vegetable Fritters are a quick, healthy and delicious dinner you can get on the table in less than 30 minutes- and they also happen to be vegetarian. You can switch up the veggies used, but this is my family's favorite combination.
Japanese Vegetable Fritters
This is a quick, healthy and delicious meal you can have on the table in 30min or less. I recommend using a food processor with a grating or shredding disc for the bulk of your vegetable prep, but a knife works just fine, too! Feel free to experiment with substituting your other favorite finely chopped veg.
1 C. cooked Jasmine Rice
1 1/4 c. Finely Chopped Cabbage (rice-sized pieces)
1 small Carrot, peeled and finely chopped (rice-sized pieces)
2 Green Onions, thinly sliced (use entire onion)
2 TBS Pickled Ginger, roughly chopped
1 TBS + 1 1/2 tsp Tamari or Soy Sauce
1 TBS + 1 1/2 tsp Mirin
1/4 C + AP Flour
1/4 tsp Sea Salt
1/4 tsp fresh cracked Black Pepper
1 1/2 tsp Toasted Sesame Oil
1/4 c. High Quality Mayonnaise
2-3 tsp juice from Pickled Ginger
1-3 TBS Sriracha, to taste
1/4 tsp Garlic Powder
Healthy Pinch Flaky Sea Salt, to taste
Ginger Sriracha Aioli
Cook your rice, prep your veg and set aside.
Combine the tamari/soy sauce with the mirin. Set aside.
Whisk together all the ingredients for the Ginger Sriracha Aioli and set aside.
Crack eggs into a large bowl with HALF (1 TBS + 1 1/2 tsp) the Tamari Miri mix and whisk. Add 1/4 c. flour, 1/4 tsp sea salt and 1/4 tsp pepper and mix to combine.
Add the cabbage, carrot and HALF of the green onions to the wet mix and combine, adding more flour as needed for the mixture to hold together when lightly pressed, without being too dry.
In a large pan over med-hi, heat the sesame oil. Add large spoonfuls of fritter mix (about 1/4 c each) and lightly press to flatten. Cook 3-5 min or until bubbles form, then flip and cook 3-5 min more, or until brown and crispy. Repeat this process as needed.
Fluff your cooked rice with a fork and add the chopped pickled ginger and remaining green onions and tamari-miri mix. Stir to combine.
Serve immediately with Jasmine Rice and Ginger Sriracha Aioli.