Red Cabbage Potato Fritter

Name: Red Cabbage Potato Fritter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 very small head red cabbage; 200 g Potatoes; 20 g Walnut kernels; 1 Egg; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 g Lamb's lettuce; 6 cherry tomatoes; 3 TABLESPOONS Walnut oil; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Vega (creamy vegetable fat); 7-10 Tbsp Sweet peppers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 very small head red cabbage
200 g Potatoes
20 g Walnut kernels
1 Egg
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 g Lamb's lettuce
6 cherry tomatoes
3 TABLESPOONS Walnut oil
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Vega (creamy vegetable fat)
7-10 Tbsp Sweet peppers

Directions

1
Clean and wash the cabbage and cut off about 200 g (use the remaining cabbage later). Cut the cabbage into thin strips. Peel, wash and roughly grate the potatoes. Chop nuts coarsely. Mix vegetables, nuts, egg and flour.
2
Season with salt and pepper. Heat oil in a coated pan. Fry the vegetable mixture by the spoonful on both sides until golden brown. Select the lamb's lettuce, wash thoroughly and drain well.
3
Clean and wash the tomatoes and cut them in half or quarters depending on size. Season vinegar with salt and pepper. Whip the oil into it. Turn the salad ingredients in the vinaigrette. Arrange the fritter with the salad and a blob of Vega on each plate.
4
Dust with paprika.