Kimchi fritters with avocado salsa

Pop these kimchi fritters on your menu for a dinner that’s quick and filling. Paired with a herb-loaded avo salsa, it’s a sure-fire hit.

4

10m

15m

Ingredients

  • 400g tub kimchi, drained, chopped
  • 1 carrot, peeled, coarsely grated
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/4 cup (60ml) milk
  • 1 1/2 cups (225g) self-raising flour
  • 2 avocados, stoned, peeled, chopped
  • 3 spring onions, thinly sliced diagonally
  • 2 limes, juiced
  • 1 tbs avocado oil or olive oil
  • 1/2 cup coriander leaves
  • 1/4 red onion, thinly sliced
  • 1 Lebanese cucumber, halved, thinly sliced diagonally
  • 60g pkt Coles Australian Baby Rocket
  • 1 tbs sesame seeds, toasted

Method

STEP 1

Combine the kimchi and carrot in a large bowl. Add the egg and milk. Stir to combine. Add the flour and stir until the mixture is well combined. Season.

STEP 2

Spray a large non-stick frying pan with olive oil spray. Heat over medium heat. Spoon three ¼-cup (60ml) portions of batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface. Turn and cook for 1 min or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining batter to make 12 fritters.

STEP 3

Meanwhile, combine the avocado, spring onion, lime juice, oil, coriander, red onion, cucumber and rocket in a medium bowl. Season.

STEP 4

Divide fritters among serving plates. Top with avocado mixture. Sprinkle with sesame seeds. 

Serve with lime wedges.

Make it ahead: Cook fritters up to 2 days ahead. Store in an airtight container in the fridge. Reheat in a frying pan or sandwich press.

Dietary information

Nut-free
Peanut-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.