Sweet Potato & Cabbage Fritters
This recipe is a vegan take on savory Korean Jeon (pancakes). You can find a more traditional recipe for these Korean cakes here. In order to create a vegan version, I’m replacing egg with JUST egg– one of my favorite vegan egg replacements. Rather than using cornstarch, I’m opting for arrowroot powder to act as the binding and thickening agent. Arrowroot powder is a nutrient dense alternative to cornstarch, and contains higher amounts of dietary fibers and calcium. We highly recommend adding this to your pantry staple list!
Sweet Potato & Cabbage Fritters
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Yields: 4 serving (approx. 8 2”x2” fritters)
Ingredients:
1 large sweet potato (or 2 small)
1 large carrot (or 2 small)
1 jalapeno
4 red cabbage leaves
4 green onion stems
1 cup chopped spinach
2 Tbsp low sodium soy sauce (or coconut aminos)
1 Tbsp garlic powder
1 Tbsp sesame seeds
1 Tbsp rice vinegar
½ tsp salt
½ tsp pepper
½ cup JUST egg (or plant based milk)
¼ cup organic all-purpose flour (or your preferred gluten free flour)
3 Tbsp arrowroot flour (or potato starch)
Coconut oil (as needed, for pan-frying)
Suggested Toppers:
Avocado
Directions:
Suggestion: To make this recipe easier on yourself, you can prep the veggie mix a day in advance.
Step 1
Either coarsely chop the veggies in a food processor, or finely chop them by hand. Combine the chopped veggies together in a large bowl; add the remaining ingredients (aside from coconut oil) and mix well.
Step 2
You can tackle the pan-frying part of this mix in one of two way:
1: by portioning out small patties and pan-frying individual sized fritters. (Shown in the photos above)
2: by adding the entire veggie mixture to a large shallow pan and frying on both sides (similar to a frittata), then chopping into smaller pieces. (Watch this helpful video for an example of this method.)
To pan-fry the individual sized fritters: add a generous amount of coconut oil to a pan and heat up on medium-high. Allow fritters to fry for 2-3 minutes on each side.
To pan-fry the entire mixture (or batch it out in two small portions if you’re working with a smaller pan): add a generous amount of coconut oil to a pan and heat up on medium-low. Pour the mixture onto the pan, and allow to fry for 4-6 minutes, or until the bottom looks crispy enough to be able to flip. Flip very carefully, and fry on the opposite side until crispy. Chop into smaller pieces, drizzle with rosemary shallot vinaigrette and serve.
Photography, Food Styling, and Recipe Development by Renee Sandoval
