You can’t go wrong with these savory zucchini and cabbage patties as a side dish or snack. The surface is crispy and the interior is delicate, and they’re bursting with the healthy tastes of zucchini, herbs, and cabbage. Ideal for a light lunch, snack, or side dish!
What Makes This Recipe So Delicious
These patties are adaptable, simple, and open to personalization with the addition of spices and herbs of your choice. As a vegetarian alternative that even carnivores would savor, they are perfect for using excess veggies.
Ingredients
- 2 cups of cabbage, shred
- Zucchini, 2 cups grated and coarsely chopped; onion, 1 small chopped
- 2 minced cloves of garlic
- 1 and 1/4 cups of fresh parsley, chopped
- (Optional) 1/4 cup of grated Parmesan cheese
2 big eggs - 2/3 cup of breadcrumbs
- 1/4 cup wheat flour
- 1/4 teaspoon of salt
- Black pepper, half a teaspoon
- Half a teaspoon of paprika when cooking
- (Optional) 1/4 teaspoon of ground cumin
- A couple of teaspoons of olive oil (to fry)
Detailed Directions
Part 1: Get the veggies ready.
- Grate the zucchini and shred the cabbage.
- Squeeze off any extra moisture from the shredded zucchini using a clean kitchen towel. To make sure the patties stay together, this is an important step.
- Chop the onion, mince the garlic, and mix the grated zucchini, shredded cabbage, and chopped parsley in a large mixing bowl.
Part 2: Combine All of the Substances
- Include Cheese and Eggs: Toss the vegetable mixture with the eggs and, if desired, grated Parmesan cheese. Carefully blend by mixing.
- Combine Dry Ingredients: Toss in the flour, breadcrumbs, salt, pepper, paprika, and cumin powder, if using. Combine all ingredients and stir until dough forms a cohesive ball when squeezed.
Part 3: Shape the Patties
- Form Curls: Make tiny patties out of the mixture, each approximately 3 inches in diameter. Use your hands to shape them. Make sure they stay together by pressing down hard.
Part 4: Patty Cooking
- Get the Oil Hot: In a big pan, heat up two or three tablespoons of olive oil over medium heat.
- Patty Fry: Carefully add the patties to the skillet, being sure not to crowd the pan.
- Cook, turning once, for three to four minutes, or until crisp and golden. To avoid over-or under-oiling, you may do this in groups.
- Transfer the patties to a dish lined with paper towels to drain any leftover oil after they are done.
Part 5: Serve
- The patties are best served hot, with extra minced parsley, sour cream, or yogurt on the side for garnish.
Methods for Making Flavorful Patties
- Get Rid of Wetness: To keep the patties from becoming soggy, press the shredded zucchini to remove as much liquid as possible.
- Combine Firmly: Prior to shaping the patties, ensure that the mixture binds firmly. Add more flour or breadcrumbs if it’s too moist.
- Thoroughly Cook: To avoid overcooking the patties, fry them over medium heat until they are cooked through.
Suggested Servings
- Sour cream, Greek yogurt, tzatziki, or a hot dipping sauce would be great on the side.
- Food Pairings: To make a whole dinner, serve with a side of roasted veggies, a crisp green salad, or your preferred protein.
- Patties that are left over may be refrigerated for up to three days if sealed properly. Keep their crunchiness by reheating in the oven or a pan.
Conclusion
A tasty and nutritious way to eat your veggies is with these Savory Cabbage and Zucchini Patties. Adaptable, simple, and appropriate for any event, they are a must-have. These patties will quickly become a family favorite no matter how you serve them: as an appetizer, a light main dish, or a side.
