Cabbage and potato cakes with Asian dipping sauce

August 1, 2017 (Last Updated: November 15, 2018)
Cabbage and potato cakes with Asian dipping sauce

Cabbage and potato cakes with Asian dipping sauce

Serves: 4
Cooking Time: 45 mins


  • 4 mini Savoy cabbages, finely chopped
  • leaves of 1 medium Chinese
  • cabbage, finely chopped
  • 1 medium green cabbage, finely chopped
  • 5 medium potatoes, cooked and mashed
  • 200g dried breadcrumbs
  • 1 large egg
  • small handful fresh thyme + extra, to garnish
  • 70g peas
  • 100g sweetcorn
  • salt and freshly ground black pepper, to taste
  • oil, to deep-fry

  • 80ml (1/3 cup) light soya sauce
  • 10ml (2 tsp) rice vinegar
  • 20ml (4 tsp) hoisin sauce
  • 3cm fresh ginger, peeled and grated
  • 5ml (1 tsp) sesame seeds
  • 10ml (2 tsp) olive oil
  • 2,5ml (½ tsp) chilli, crushed
  • 10ml (2 tsp) honey



In a bowl, combine the chopped cabbages and potatoes. Don’t overmix. Stir in the remaining ingredients and season to taste. Divide the cabbage mixture into 8 equal portions and,using your hands, shape into 2cm-thick patties. Refrigerate to rest, 20 minutes.


Heat the oil in a deep-fryer or deep pot to 180°C. Drop the patties into the hot oil and cook until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towel.


For the dipping sauce, mix all of the ingredients together in a bowl. Serve the cabbage cakes garnished with thyme and with a side of dipping sauce.

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