Minced Cabbage
Mix in cabbage to make these croquettes light and healthy.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Remove the core from the cabbage, cut the rest into 5 mm (0.2 in.) squares, lightly season with salt and set aside.
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Mince the onion.
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Squeeze out excess moisture from the cabbage, combine well with (A) and (2), divide into 8 equal-sized portions and shape each into a flat oval.
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Lightly cover (3) with flour, and in order, then dip each into the beaten egg first and then the panko.
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Heat the cooking oil to 160C / 320F and carefully deep-fry the 8 croquettes until they are cooked through and crispy and golden on the outside.
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Cut the carrot, cucumber and celery into 7 cm (2.8 in.) long and 1 cm (0.4 in.) wide sticks.
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Arrange (6) and the stick vegetables onto plates with sides of tomato ketchup.
Cooking Basics
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel the skin, then cut lengthwise into 1 cm (0.4 in.) width planks. Lastly, cut each plank lengthwise into 7 mm to 1 cm (0.3 to 0.4 in.) thick long sticks.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel the skin, then cut lengthwise into 1 cm (0.4 in.) width planks. Lastly, cut each plank lengthwise into 7 mm to 1 cm (0.3 to 0.4 in.) thick long sticks.
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