Spring Cabbage and Carrot Fritters with Whipped Chickpeas

Mon, 2 March 2026

Spring Cabbage and Carrot Fritters with Whipped Chickpeas

Spring is in the air, and this brunch, lunch, dinner dish is packed with flavour and celebrates the humble Irish spring cabbage.

Ingredients:

• 2 tablespoon of Flaxseeds (or 2 eggs)
• 7 tablespoon Water
• 500g of spring Cabbage shredded
• 200g Carrots grated
• 2 tbsp. of plain Flour
• 1 tsp of Baking powder
• 1 tsp of Turmeric
• 2 chopped chilli peppers
• ½ bunch chopped fresh basil
• 400g hummus
• Salt and pepper
• Oil for frying

Method:

I’m using flax seeds here instead of eggs. In a bowl start to mix the flax seeds with water and leave to thicken while preparing the vegetables.

Mix the shredded cabbage and carrots in a bowl along with flour, baking powder, turmeric, chopped basil and chilli peppers and a generously pinch of salt and pepper. Add the flax seed mix too. Combine all ingredients.

Heat a pan with a splash of Irish rapeseed oil. Carefully spoon in the fritter mix into patty shapes. Leave to cook 5 minutes until crispy and golden. Flip them halfway through. Once cooked place on a plate with paper towels to drain the oil.

Spoon your hummus onto the plate and top with the fritters, great served with a light salad