Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Slice the cabbage into very thin strips. Coarsely grate the carrot and finely chop the spring onions. Place the vegetables in a large bowl.
Mix the batter
Add the eggs, flour, 100 ml water, salt, and black pepper to the vegetables. Mix well so the vegetables are coated in batter. The mixture should be thick and hold together; if liquid remains at the bottom of the bowl, stir it again just before frying.
Cook the fritters
Heat some of the oil in a large frying pan over medium heat. Divide the mixture into three fritters and gently press each one in the pan to about 1.5 cm thick. Fry for 4 to 5 minutes on each side, until firm and golden brown on the surface; add the remaining oil as needed. Transfer the cooked fritters to a plate.
Mix the sauce
In a small bowl, mix the tahini, soy sauce, lemon juice, and 25 ml water until smooth. If it is thick at first, keep stirring until it comes together.
Finish and serve
Serve the fritters hot, drizzled with the tahini sauce and sprinkled with sesame seeds. Add the sauce just before serving so the surface of the fritters stays crisp.
