- Strained kimchi juice can be enjoyed as a funky immune booster.
- add any kind of leftovers to these fritters for extra flavour.
- a great way to get fussy eaters to enjoy more vegetables.
- don’t move the fritters too soon. Let them develop a golden crust.
- there's no such thing as too crispy with these fritters!
- the rice mixture can double as a quick fried rice with added protein and a fried egg on top.
Get a mid-week boost and receive easy recipes, wellbeing ideas, and home and garden tips in your inbox every Wednesday. You’ll also receive a monthly newsletter of our best recipes.
Your information is being handled in accordance with the ABC Privacy Collection Statement.
- 1 cup (210g) kimchi, drained and finely chopped
- ½ cup corn kernels, canned and drained (or frozen, no need to thaw)
- 1 teaspoon toasted sesame oil
- 1½ teaspoons tamari (or soy sauce)
- 1 egg
- 1 cup (195g) cooked and cooled white or brown rice
- ¼ cup rice flour (or plain flour)
- 2 spring onions, whites sliced into thin rounds plus greens sliced on the diagonal, for garnish
- ¼ cup neutral oil, for cooking
- 1 avocado, seed removed and thinly sliced, to serve
- ½ cup natural yoghurt, to serve
- ½ cup kimchi, roughly chopped, to serve
- , in a medium mixing bowl combine the kimchi, corn, sesame oil, tamari and egg, giving it a stir to bring all the ingredients together. Add the rice, rice flour and spring onion-whites, mixing in thoroughly with a wooden spoon.
- Place a large heavy-based non-stick pan (28cm wide) over medium-high heat. When the pan is hot, add 2 tablespoons of oil and carefully drop in ¼ cup portions of batter and press gently to flatten down.
- Cook for 4—5 minutes on one side, until deeply golden brown. Then flip each fritter over gently and cook for 4 minutes on the other side. Remove from the pan and repeat with the remaining batter, adding more oil as needed.
- , place 2 fritters on a plate, top with ¼ of the sliced avocado, a dollop of natural yoghurt and a sprinkle of chopped kimchi.