• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com