While the mixture is resting for 10 minutes you can prepare the dipping sauce, a cracking mix of sweet chilli sauce, lime juice, sesame oil, rice vinegar, tamari sauce, mint and dark brown sugar.
I like to serve these cabbage & carrot fritters with chopped spring onions, red chilli peppers and some (dairy-free) yoghurt.
To make sure the fritters are evenly shaped I use a round cookie cutter as a guide, adding the vegetable mixture inside the cookie-cutter.
One of our favourite family recipes is this tasty Cabbage Curry below, where the cabbage is cooked in a light coconut milk sauce with carrots, tomatoes, ginger, curry powder, raisins and chickpeas.