Step 1: Prepare the Vegetables
Wash the cabbage, carrot, and potato thoroughly.
Finely shred the cabbage, grate the carrot, and grate the potato using a box grater.
Place the grated potato in a clean kitchen towel and squeeze out as much excess moisture as possible. Do the same with the cabbage if it releases too much liquid.
This step helps the patties hold their shape and become beautifully golden.
Step 2: Combine the Ingredients
In a large mixing bowl, add the shredded cabbage, grated carrot, grated potato, and chopped green onions.
Crack in the two eggs and add the grated cheese.
Mix everything together using a fork or spatula until the ingredients are evenly distributed.
Step 3: Add the Seasonings
Add the flour, garlic powder, paprika, salt, black pepper, and chopped parsley.
Mix thoroughly until you obtain a thick mixture that holds together when pressed.
If the mixture feels too wet, add another tablespoon of flour.
Step 4: Shape the Patties
Take a portion of the vegetable mixture and place it in your hands.
Shape it into a small oval or rectangular patty, pressing gently to make it compact.
Repeat until all the mixture has been used.
For easier shaping, lightly wet your hands with water.
Step 5: Heat the Pan
Place a large nonstick frying pan over medium heat.
Add a little vegetable oil and allow it to heat gently.
Avoid using very high heat because the outside may brown before the vegetables cook properly.
Step 6: Cook Until Golden
Carefully place the vegetable patties into the hot pan, leaving a little space between each one.
Cook for approximately 3–4 minutes on each side until they become golden brown and crispy.
Turn them gently using a spatula to prevent them from breaking.
Continue cooking in batches until all the patties are ready.
Make sure the potato and cabbage are fully cooked inside.
Step 7: Drain and Serve
Transfer the cooked patties onto a plate lined with paper towels to absorb excess oil.
Allow them to cool slightly before serving.
Enjoy them warm while the cheese is deliciously soft and the outside remains golden and crispy!
Easy Homemade Garlic Yogurt Sauce
These vegetable patties taste even better with a creamy homemade dipping sauce.
Ingredients:
- ½ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- Salt and black pepper to taste
Instructions:
- Place the yogurt and mayonnaise in a small bowl.
- Add the minced garlic and lemon juice.
- Stir in the chopped parsley.
- Season with salt and black pepper.
- Mix until smooth and creamy.
- Refrigerate for 10 minutes before serving.
Tips for Perfect Vegetable Patties
- Remove excess water from the cabbage and potatoes to prevent soggy patties.
- Grate the vegetables finely for a better texture.
- Use mozzarella for a stretchy, cheesy center.
- Don’t make the patties too thick, or they may remain undercooked inside.
- Cook over medium heat for even browning.
- Add sweet corn, spinach, or bell peppers for extra flavor.
- For a healthier option, cook them in an air fryer at 190°C (375°F) until golden and cooked through, turning halfway.
Storage Instructions
- Refrigerator: Store leftover cooked patties in an airtight container for up to 3 days.
- Freezer: Freeze fully cooked and cooled patties for up to 2 months.
- Reheating: Reheat in a frying pan, oven, or air fryer until thoroughly hot.
Final Thoughts
These cheesy cabbage and egg patties are proof that simple ingredients can create something incredibly delicious!
They’re affordable, easy to prepare, full of vegetables, and wonderfully satisfying. Serve them with garlic yogurt sauce, a fresh salad, or your favorite breakfast drink.
Make a batch for your family, and they’ll quickly become a favorite at your breakfast table! 🥬🥕🧀
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