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.