Coriander And Cabbage Fritter | Donna Hay

Ingredients

• 3 cups (240g) shredded white cabbage
• 1 cup coriander (cilantro) leaves, chopped
• ½ cup (70g) chickpea (garbanzo bean) flour+
• 1 tablespoon rice flour
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• sea salt and cracked black pepper
• ½ cup (125ml) soda water
• 1 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• store-bought mango chutney, to serve
• ⅓ cup (80ml) extra virgin olive oil
• 2 teaspoons brown mustard seeds
• 1 long red chilli, thinly sliced
• 12 curry leaves
• 250g cukes (baby cucumbers), halved
• 1 cup (280g) natural Greek-style (thick) yoghurt
• sea salt and cracked black pepper, to serve