Fried food doesn’t have to mean junk food – it can also be full of nutrients, like these sticky sesame fritters that are absolutely packed with vegetables.

Made with cabbage, carrots and green beans, they’re a great source of fibre, which aids digestion, helps to prevent constipation and leaves you feeling fuller for longer, so you don’t end up having a pre-bed snack attack.  

These vegetables are full of powerful antioxidants that protect the body from cell damage caused by free radicals. Carrots are a particularly good source of vitamin A, which is essential for eye health (hence why your mum told you they help you see in the dark).

Cabbage is rich in vitamin C, which helps boost iron absorption, and handily, the green beans in this recipe are high in iron, which supports energy levels.

For even more fibre and vitamin C, serve with rice and stir-fried broccoli, and enjoy in front of the TV instead of your usual Saturday night takeaway.

Serves: 4

100g carrot, cut into thin strips

200g cabbage, cut into thin strips

100g green beans

100g onions, thinly sliced

Oil, for frying

FOR THE BATTER:

5 tbsp cornflour/corn starch

5 tbsp refined flour

Salt, to taste

FOR THE SAUCE:

4-5 garlic cloves, chopped

5-6 whole dry red chillies

50g spring onions, chopped

2 green chillies, finely chopped

2 tbsp ketchup

1 tbsp dark soy sauce

1 tbsp Acacia honey (use agave nectar for vegan option)

Salt, to taste

Toasted sesame seeds, for garnish 

1. Mix cornflour, refined flour and salt in a bowl with enough water to make a thick batter. Add the vegetables and mix so that all the vegetables are well coated. Make palm-sized flattened cakes of the battered vegetables.

2. Heat enough oil in a wok and deep fry the vegetable cakes for 1-2 minutes, until they just start changing colour. Drain on absorbent paper and set aside.

3. Once the cakes are fried, cut them into bite-size pieces and deep fry again until they’re golden brown and crispy.

4. For the sauce, heat two tablespoons of oil in a pan until it’s smoking hot, add the dry red chillies to get the smoking flavour in the pan/wok, then add the garlic and green chilli, sautéing until brown in colour.

5. Add the ketchup, dark soy sauce, honey/agave, spring onion and salt, and sauté for half a minute. Add all the fried vegetables and mix well until the vegetable are coated with the sauce.

6. Sprinkle with toasted sesame seeds and serve hot. 

Image: Fatt Pundit