Savory Cabbage and Zucchini Patties

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.
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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.

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