← All recipes

🍰 Crispy Cabbage Fritters with Radish-Cress Dip

385 kcal · 30 min · 4 servings

Ingredients

• spring onions 1 bunch
• cabbage 400 g
• potatoes, mostly waxy 600 g
• eggs 2 pcs.
• cumin 0.5 tsp
• salt pinch
• pepper, black ground pinch
• sunflower oil 3 tbsp
• radishes 1 bunch
• cream cheese, plain 200 g
• crème fraîche 75 g
• cress bed 20 g

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Cut off the root ends of the spring onions.
3. 3. Slice the spring onions into thin rings.
4. 4. Remove the hard core from the white cabbage.
5. 5. Cut the white cabbage into thin strips.
6. 6. Peel the potatoes.
7. 7. Wash the peeled potatoes thoroughly.
8. 8. Grate the potatoes finely.
9. 9. Place the spring onions, white cabbage, eggs, and grated potatoes into a large bowl.
10. 10. Crush the cumin seeds finely using a mortar and pestle.
11. 11. Add the crushed cumin to the vegetable and egg mixture.
12. 12. Season the mixture with salt.
13. 13. Season the mixture with pepper.
14. 14. Preheat a frying pan over medium heat.
15. 15. Heat some oil in the pan.
16. 16. Fry the fritters in batches in the hot oil.
17. 17. Fry each fritter for about 4 minutes on the first side.
18. 18. Turn the fritters and fry for another 4 minutes on the other side.
19. 19. Keep the finished fritters warm.
20. 20. Wash the radishes.
21. 21. Cut off the ends of the radishes.
22. 22. Dice the radishes finely.
23. 23. Place the cream cheese into a separate bowl.
24. 24. Add the crème fraîche to the cream cheese.
25. 25. Mix the cream cheese and crème fraîche thoroughly together.
26. 26. Chop the cress.
27. 27. Add the chopped cress to the diced radishes.
28. 28. Mix the radish-cress mixture with the cheese cream.
29. 29. Season the dip with salt.
30. 30. Season the dip with pepper.
31. 31. Serve the dip together with the warm fritters.

Nutrition per serving

• kcal: 385
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 32 g