Goan-inspired coconut and cabbage fritters

Recipe has been taken from : Flavour Kitchen : Vibrant Recipes with Creative Twists by Crystelle Pereira

Fried to crispy perfection, these fritters make an excellent side dish or brunch served with poached eggs. Fry them in coconut oil to form crispy, aromatic patties.

1 large white potato, coarsely grated
1 medium brown onion, grated
1 1/2 tsp fine sea salt
5 tbsp coconut oil
7 curry leaves
2 tsp cumin seeds
1 tsp mustard seeds
1/4 white cabbage, finely shredded
20g desiccated coconut
2 large eggs
1/4 tsp ground turmeric
2 tbsp plain flour
1 tsp ground black pepper
1 thin green chilli/Indian finger chilli, finely diced

Ingredients for the coconut yogurt dip:
4 heaped tbsp unsweetened coconut yogurt
Juice of 1 lime
1/2 tsp garlic powder
a pinch of fine sea salt
1/4 teaspoon chilli powder


  • Place the grated potato and onion in a bowl with 1/2 teaspoon salt, and mix well to combine. Transfer the mixture to a large colander over a sink and allow the excess moisture to drain while you prepare the rest of the ingredients.
  • Gently heat 1 tablespoon coconut oil in a frying pan over a low heat and, once warm, add the curry leaves, cumin seeds and mustard seeds, frying for a few minutes until fragrant. Tip these spices into a large bowl.
  • Using your hands, squeeze out as much moisture as possible from the grated potato and onion, then tip the drained mixture into the bowl with the spices, mixing well to combine. Add the cabbage, coconut, eggs, turmeric, flower, 1 teaspoon salt, pepper and diced chilli, and give this one last final mix.
  • Now fry the fritters. Place the remaining oil in the same frying pan used to temper the spices, over a medium heat. Once hot, spoon a heaped tablespoon of the mixture into the hot oil, flattening with the back of the spoon. Frying for 2 1/2 minutes on each side until crispy and golden, then transfer to a plate lined with kitchen paper, to soak up the excess oil. Repeat with the remaining batter.
  • To make the dip, place all the ingredients in a bowl and mix well to combine.

Re-Fried Beans

Serves: 4;  Cals per portion: 413;   Prep time: 5 mins;   Cook time: 10 mins


  • 2 tbsp olive oil
  • 15oz (430g) can borlotti beans, drained
  • 15oz (430g) can black-eye beans, drained
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 1 tbsp freshly chopped parsley
  • salt and ground black pepper

Step One – Heat the olive oil in a large frying pan, then add the beans, chopped onion and crushed garlic, and mash well with a fork.
Step Two – Stir in chilli powder, ground cumin and chopped parsley, and season well with salt and ground black pepper. Mash again, then cook, stirring frequently, for 5 mins. Serve.

Other Mexican Food recipes can be found in


Serves: 4;   Cals per portion: 177;   Prep time: 10 mins


  • 1 small onion, peeled and chopped
  • 4 tomatoes, chopped
  • 1 green chilli, chopped
  • 2 large ripe avocados, peeled, halved and chopped
  • 2 garlic cloves, peeled and crushed
  • 2 tsp lemon juice
  • 1 tbsp olive oil

Step One – Place all the ingredients in a food processor and blend for 30 secs. NB: If you don’t own a food processor, finely chop the ingredients and mash with a fork.

Step Two – Transfer to a serving bowl, cover and chill until required.

Other Mexican recipes can be found here.