Pickled cabbage and goats cheese fritters
- Details
- By Laurence Guy
- Steam the shredded cabbage until tender.
- Heat 500ml of cider vinegar in a non metallic pan on a low heat with caraway seeds, bay leaf, chilli, peppercorns and a pinch of sea salt.
- Add the cabbage to the spiced vinegar, cover and take off the heat and allow to steep for half an hour.
- Make the batter by putting flour in a bowl with a pinch of salt and pepper before adding ice cold water to the flour until a light batter is formed.
- Using a slotted spoon remove a large spoonful of the cabbage from the vinegar making sure that you shake off any excess moisture. Any left over cabbage can be stored in sterilized jars covered with the vinegar.
- Add the cabbage to a bowl and mix with some soft goats cheese.
- To finish spoon out apricot sized pieces of goats cheese and cabbage and roll into balls in your hands before dipping in the batter and frying in hot vegetable oil.
- Serve with salad and green tomato chutney.
