You’ll Need
For the Cakes
600g white cabbage, very finely shredded
4 spring onions, finely sliced
4 eggs
140g plain flour
1 tsp baking powder
150ml cold water
1 tbsp light soy sauce
1 tsp vegetable oil
1/2 tsp sea salt
For the Quick Sauce
3 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 tbsp light soy sauce
1 tsp soft brown sugar
Optional but dangerous
Mayonnaise
Pickled ginger
Toasted sesame seeds
Equipment
Eight lightly oiled 10cm shallow heatproof tins or silicone moulds
Method
Whisk the eggs, flour, baking powder, water, soy sauce and salt into a thick batter.
Fold in the cabbage and spring onions until every shred is lightly coated.
Preheat your air fryer to 190°C and oil the tins.
Pack the mixture firmly into the tins, no more than 2cm deep.
Air fry in batches for 8 minutes, then turn the cakes out carefully.
Return them directly to the basket, cooked-side up, and air fry for 3-4 minutes more.
Mix the sauce ingredients and brush a little over each hot cake.
Serve immediately while the edges are crisp and the cabbage centre is steaming.