- Nut free
- Peanut free
- No added sugar
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.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
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 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
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Recipe tip
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.
.jpg&w=750&q=90)
Kimchi fritters with avocado salsa
- Serves4
- Cook time15 minutes
- Prep time10 minutes
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 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
Description
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.
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.