Vegan Cabbage Patties
Discover how to make vegan cabbage patties with this easy recipe! Perfect for healthy snacks, appetizers, or quick plant-based meals.
Ingredients
- 2 cups cabbage finely shredded
- 1/2 cup chickpea flour
- 1/4 cup grated carrot optional
- 1/4 cup finely chopped parsley or cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes optional, for spice
- Salt and pepper to taste
- 2-3 tablespoons water as needed
- 1-2 tablespoons oil for pan-frying, optional
Instructions
- Wash and finely shred the cabbage. Sautu00e9 it in a pan over medium heat for 2-3 minutes until slightly softened. Allow it to cool, then squeeze out excess moisture with your hands or a clean kitchen towel.
- In a mixing bowl, combine the cabbage, chickpea flour, grated carrot (if using), parsley, and all the spices (garlic powder, cumin, paprika, and chili flakes). Add salt and pepper to taste.
- Slowly add 2-3 tablespoons of water, a little at a time, until the mixture sticks together without being too soggy. Then, use your hands to shape it into small patties.
- Warm 1-2 tablespoons of oil in a non-stick pan over medium heat.
- Cook the patties for 3-4 minutes on each side, or until they’re golden and crispy.
- Preheat the oven to 375u00b0F (190u00b0C). Set the patties on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through.
- Serve warm with your favorite vegan dips like hummus, tahini, or vegan sour cream.
Notes
- Tip for texture: Be sure to squeeze out the moisture from the cabbage to avoid soggy patties.
- Customization: Add grated zucchini or nutritional yeast for extra flavor and nutrition.
- Oil-Free Option: Skip pan-frying and bake the patties for a healthier alternative.
- Freezing Instructions: Freeze uncooked patties on a tray, then transfer to a container. Thaw and cook as needed.