Cabbage fritters with dill yoghurt

The first few sprigs of dill from the polytunnel this week are a lovely reminder that spring is on it’s way! And this dill yoghurt goes rather nicely with these tasty cabbage fritters. I’ve kept them very simple, but you could add all sorts of herbs and/or spices (and other vegetables) into the cabbage batter. Whatever you fancy!

Serves 2 (makes 8-10 fritters)

1/4 white cabbage (approximately 300g)
half a small leek (approximately 50g), or half a small onion or a scallion
half a carrot (optional)
garlic clove (optional)
1/2 teaspoon salt
2 eggs
4 generous tablespoons plain flour (or gram flour for a gluten free alternative)
1/2 teaspoon smoked paprika
black pepper
sunflower oil
4 tablespoons greek yoghurt
salt and pepper
2 springs of dill, finely chopped
pinch of smoked paprika

1) Finely slice the cabbage and leek. Grate the carrot and crush the garlic and put all the vegetables into a bowl with 1/2 teaspoon salt

2) Massage the salt into the veg - the cabbage will start to soften.

3) Add 2 eggs and 4 heaped tablespoons of plain flour, 1/2 teaspoon smoked paprika and a grind or two of black pepper onto the vegetables and then mix really well.

4) Heat up a tablespoon of sunflower oil in a large frying pan over a high heat.

5) Dollop spoonfuls of the cabbage batter into the pan to make approximately round flat fritters. Turn the heat down and cook on each side for around 5 minutes - until the cabbage is soft but the outside of the fritter is brown and crispy.

6) Cook the fritters in batches in the frying pan (I keep the cooked ones warm in the oven while I’m frying). Add a dash more sunflower oil to the pan for each batch for extra crispiness.

7) While the fritters are cooking make the dill yoghurt. Put 4 spoonfuls of yoghurt into a small bowl, season with a little salt and pepper and add your chopped dill. Garnish the yoghurt with a pinch of paprika before serving.

8) Serve the cabbage fritters while still hot with the dill yoghurt on the side.