Gochujang, Halloumi and Cabbage Fritters

Name: Gochujang, Halloumi and Cabbage Fritters
Total time: 30 min
Yield: 1 - 4 serving(s)
Ingredients: 1 medium courgette, trimmed; 250g halloumi, coarsely grated; 150g white cabbage (without core); 1 red pepper, deseeded; 2 spring onions, roughly chopped; 1 jalapeño chilli, roughly chopped; small handful coriander, plus extra to garnish; 100g plain flour; 2tbsp gochujang, see intro; 2 medium eggs; 2tbsp vegetable oil; 200g Greek-style yogurt; 1-2tbsp gochujang, to taste; 4 fried eggs; 2 avocados, destoned and sliced

Gochujang is a spicy and slightly sweet red paste popular in Korean cooking. If you can’t find it, you can substitute it here for sriracha.

By Georgie D'Arcy ColesPublished: 23 July 2024

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Gochujang is a spicy and slightly sweet red paste popular in Korean cooking. If you can’t find it, you can substitute it here for sriracha.

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Yields:

1 - 4 serving(s)

Total Time:

30 mins

Cal/Serv:

757

Ingredients

FOR THE FRITTERS

1 medium courgette, trimmed
250g halloumi, coarsely grated
150g white cabbage (without core)
1 red pepper, deseeded
2 spring onions, roughly chopped
1 jalapeño chilli, roughly chopped
small handful coriander, plus extra to garnish
100g plain flour
2tbsp gochujang, see intro
2 medium eggs
2tbsp vegetable oil

FOR THE DIP

200g Greek-style yogurt
1-2tbsp gochujang, to taste

TO SERVE

4 fried eggs
2 avocados, destoned and sliced

Directions

1. Step 1For the fritters, coarsely grate the courgette. Wrap in a clean tea towel and squeeze out as much liquid as possible over the sink, then add to a large bowl and mix in the halloumi.
2. Step 2 In a food processor, pulse the cabbage, pepper, spring onions, jalapeño and coriander until finely chopped. Add to the courgette bowl, along with the flour, gochujang, eggs and some seasoning. Mix until combined.
3. Step 3 Heat 1/2tbsp oil in a large non-stick frying pan over medium heat. Add 3-4 large serving-spoonfuls of the mixture to the pan, spacing apart and spreading each out a little with the back of the spoon. Cook for 3-4min per side, until golden brown. Lift onto a plate and cover with foil to keep warm. Repeat frying with remaining oil and mixture to make 12 fritters.
4. Step 4 Meanwhile, mix the dip ingredients with some seasoning and set aside.
5. Step 5 To serve, stack the fritters on to 4 plates and top each pile with a fried egg. Garnish with coriander and serve with the dip and avocado.