Description
These delicious cabbage patties are a fantastic vegetarian alternative to meat, featuring shredded cabbage, onions, garlic, and spices, pan-fried to golden perfection. Served with a refreshing yogurt, dill, and cucumber sauce, these patties make a perfect light meal or appetizer that’s both flavorful and satisfying.
Ingredients
Scale
Main Ingredients
- 500 g cabbage, shredded
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 3 eggs
- 4 tablespoons (60 g) flour
- 1 teaspoon (8 g) salt
- 1 teaspoon (4 g) ground red pepper
- 1 teaspoon (4 g) black pepper
- Vegetable oil for frying
Sauce Ingredients
- 3 tablespoons (75 g) yogurt
- 2 sprigs of dill, chopped
- 1 cucumber, grated
- Red powdered pepper, to taste
Instructions
- Mixing the batter: In a large mixing bowl, combine the shredded cabbage, chopped onions, minced garlic, eggs, flour, salt, ground red pepper, and black pepper. Mix well until all ingredients are evenly distributed to form the cabbage mixture.
- Heating the oil: Heat vegetable oil in a frying pan over medium heat. Make sure the oil is hot before adding the patties to ensure they cook properly and become crispy.
- Forming and frying patties: Take a spoonful of the cabbage mixture and form it into a small pancake shape. Gently place it into the hot oil and flatten it slightly with the back of the spoon. Fry for about 2-3 minutes on each side until golden brown and crispy. Repeat this process with the remaining mixture, adding more oil to the pan as needed.
- Preparing the sauce: In a small bowl, mix the yogurt, chopped dill, grated cucumber, and red powdered pepper. Stir until well combined to create a fresh, flavorful sauce to serve alongside the cabbage patties.
Notes
- Ensure the oil is properly heated before frying to avoid the patties absorbing too much oil and becoming soggy.
- Drain patties on paper towels after frying to remove excess oil.
- For a gluten-free option, substitute the flour with a gluten-free flour blend.
- Adjust the level of red pepper to your preferred spice tolerance.
- The sauce can be refrigerated for up to 1 day and served cold for best flavor.
