HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJapanese Bacon & Cabbage Fritters
Japanese Bacon & Cabbage Fritters

Japanese Bacon & Cabbage Fritters

With Sesame Potato Chunks & Pear Salad

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This fritter dish is our take on the popular Japanese 'as you like' savoury pancake. With crunchy cabbage and crisp bacon in the mix, plus a crisp salad and golden potatoes on the side, this mouth-watering meal will be happily devoured by all!


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 knob


2 clove


2 bunch

spring onions



1 packet

diced bacon

(May be present Soy)

1 tub

Japanese dressing

(ContainsSesame, Soy)

1 packet

garlic aioli


1 bag

shredded cabbage mix



1 bag

mixed salad leaves

Not included in your delivery


Olive Oil




¼ cup

plain flour


2 tsp

soy sauce

(ContainsSoy, Gluten)

1 tsp

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2784 kJ
Fat41.4 g
of which saturates5.6 g
Carbohydrate48.2 g
of which sugars11.7 g
Protein19.9 g
Sodium933 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Add the mixed sesame seeds, a drizzle of olive oil and season with salt and pepper. Toss to coat and bake until tender, 20-25 minutes.


While the potato chunks are baking, finely grate the ginger (unpeeled) and garlic. Thinly slice the spring onion. In a small bowl, combine the Japanese dressing and garlic aioli and set aside.


Heat a drizzle of olive oil in a large frying pan over a high heat. Add the diced bacon and cook until golden, 4-5 minutes. While the bacon is cooking, combine the eggs, flour and soy sauce in a large bowl. Season with pepper. Whisk with a fork until smooth. Stir through the garlic, ginger, shredded cabbage and spring onion (reserve a pinch for a garnish). When the bacon is cooked, add to the bowl and mix well. TIP: Leave the oil from cooking the bacon in the pan, it will add to the flavour when frying the fritters!


Return the frying pan to a medium-high heat, add enough olive oil to coat the base. When the oil is hot, add a large heaped spoonful of the fritter mixture and flatten with a spatula. Cook in batches until golden, 2-3 minutes on each side. Transfer to a plate lined with a paper towel. You should get 3 fritters per person. TIP: Allow the fritters to cook for the time before flipping, this gives them time to set! TIP: Add extra oil as needed so the fritters don't stick.


While the fritters are cooking, thinly slice the cucumber and the pear (see ingredients). In a medium bowl, combine the rice wine vinegar with a drizzle of olive oil. Add the mixed salad leaves, cucumber and pear. Toss to coat and season to taste.


Divide the Japanese bacon and cabbage fritters, sesame potato chunks and pear salad between plates. Drizzle the Japanese aioli over the fritters and sprinkle with the reserved spring onion.