120g plain flour
100ml vegetable stock, cooled
1 tbsp sesame oil
1 carrot, peeled and grated
1 tbsp soy sauce
3 spring onions, chopped
2 heaped tsp of sushi ginger, chopped
150g pointed or sweetheart cabbage, thinly shredded
1 x 213g can Alaska salmon, well drained
Vegetable oil, for frying
Extra salmon, to serve
Sriracha sauce, to serve
Coriander leaves, to serve
In a bowl mix the eggs and flour together, then stir in the sesame oil and cooled vegetable stock, making sure that there are no lumps. Add the carrot, soy sauce, spring onions, ginger, cabbage and canned salmon to the batter, mixing until combined.
Heat a thin layer of oil in a frying pan over a medium heat. Pour the batter into the frying pan, and fry for 3 - 5 minutes on each side until cooked and golden in colour.
Scatter over some extra salmon flakes if any remaining, sriracha sauce and coriander leaves to serve.
Recipe credit: Rachel Green
Photo credit: Steve Lee