Kimchi really is the hero of the dish here, and with good reason! This fermented
condiment is a good source of fibre, folate, potassium and calcium – nutrients which all work together to support a healthy immune system and support our anti-inflammatory response.
Kimchi has also been linked to good gut health, shown to improve levels of good bacteria in the gut and due to the gut-brain connection
helps support mental wellbeing.
Kimchi fritters with soft boiled eggs and avocado salsa. Photo: Rachel Scoular.
- 6 eggs
- ½ cup skim milk
- 1 tbsp fish sauce
- ¾ cup wholemeal self-raising flour
- 1 cup kimchi
- 2 spring onions, finely sliced
- 1 carrot, grated
- 1 tbsp extra virgin olive oil
- 1 avocado, roughly chopped
- ¼ red onion, thinly sliced
- 1 cup fresh coriander or continental parsley, roughly chopped
- 1 lemon, half juiced & the remainder cut into wedge
- 1 tbsp sesame seeds
How to make
1. Place four eggs in a saucepan of cold water. Place pan over a medium heat, and allow to heat up, when water begins to simmer start the timer. Boil for 5 minutes and then use a large spoon to remove eggs from saucepan. Cool boiled eggs under running water and then peel, set aside and cut into halves.
2. Place the reaming two eggs in a large bowl, add milk and fish sauce and whisk to combine. Add flour, kimchi, spring onion and carrot to the bowl and mix well to combine.
3. Heat olive oil in a large frypan over medium heat. Spoon 3 x ¼ cup portions of batter into pan. Cook for 2 minutes or until bubbles appear on the surface. Flip each fritter and cook for a further 2 minutes. Transfer to a plate and cover to keep warm, repeat for three more batches, making 12 fritters in total.
4. Meanwhile, prepare the salsa. In a small mixing bowl, combine the avocado, remaining spring onion and fresh herbs. Dress with lemon juice.
5. To serve, divide fritters amongst four plates and serve with salsa, boiled eggs and a lemon wedge.
- Leftover fritters can be stored in an airtight container in the refrigerator for up to three days
- Kimchi is a mix of fermented cabbage and other vegetables, mixed with Korean flavours (think punchy hits of garlic, ginger, chili). Kimchi can be found in the chilled health food section of grocery stores
- Boiling the eggs for 5 minutes will give you a medium boiled egg. Cook for 4 minutes for soft or 6 minutes for hard
Nutritional Info / Serves 4
Kilojoules 1315kJ Fat Total 16.8g
Protein 15.1g Saturated Fat 3.4g
Carbohydrates Total 25.5g Sodium 705mg
Sugars Total 6.3g
- sugars, total
- saturated fat
Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits