Fresh Cabbage and Carrot Patties Recipe: A Golden Crispy Delight

Crafting delightful cabbage and carrot patties can turn an ordinary meal into a memorable culinary adventure.

Crisp vegetables blend seamlessly with simple ingredients to create something truly special.

Homemade goodness shines through every golden-brown bite of these delectable patties.

Families will appreciate the nutritious combination of fresh produce and comforting textures.

Each patty promises a perfect balance of crunch and softness that satisfies hunger effortlessly.

Packed with vibrant colors and wholesome flavors, these patties offer an exciting twist to traditional vegetable dishes.

You’ll want to savor every delicious morsel and share this delightful recipe with everyone around your table.

Why Cabbage And Carrot Patties Are So Tasty And Light

• Boost Veggie Intake: Pack a delicious punch of vegetables into a single, satisfying dish that makes eating greens a joy for everyone.
• Quick Kitchen Magic: Craft these delightful patties in under half an hour, perfect for busy weeknights or spontaneous meal preparations.
• Crowd-Pleasing Comfort: Create a universally loved recipe that appeals to kids and adults alike, with its crispy exterior and soft, flavorful interior.
• Versatile Meal Option: Enjoy as a light lunch, appetizer, or side dish that pairs wonderfully with salads, grains, or as a standalone snack.

Everything You Need For Cabbage And Carrot Patties

• Cabbage: A crisp and nutritious vegetable that provides a hearty base for the patties.
• Carrot: Adds natural sweetness and vibrant color to the patty mixture.
• Onions: Provides a sharp and aromatic flavor to enhance the overall taste.
• Garlic: Brings a pungent and robust flavor to the patty mixture.

• Eggs: Helps bind the ingredients together and adds richness to the patties.
• Flour: Provides structure and helps the patties hold their shape during cooking.

• Salt, Black Pepper, Paprika: Classic spices that add depth and warmth to the patty flavor.

• Greek Yogurt, Dill, Pickled Cucumber, Garlic, Paprika: Creates a tangy and creamy accompaniment that complements the savory patties.

• Vegetable Oil: Used for frying the patties to achieve a golden brown and crispy exterior.

How To Cook Cabbage And Carrot Patties Easily

Step 1: Craft Veggie Mixture

In a spacious mixing bowl, combine shredded cabbage, grated carrots, finely chopped onions, minced garlic, beaten eggs, flour, salt, paprika, and ground black pepper. Use your hands or a sturdy spoon to blend all ingredients thoroughly until they create a consistent, well-integrated mixture.

Step 2: Shape Delightful Patties

Gently form small, compact patties from the vegetable blend using your palms. Ensure each patty is evenly shaped and holds together without crumbling.

Step 3: Sizzle to Golden Perfection

Pour vegetable oil into a large skillet and heat over medium flame. Carefully place the patties into the hot oil, cooking each side for 3-4 minutes until they develop a beautiful golden-brown crust.

The edges should be crispy and the center cooked through.

Step 4: Drain Excess Oil

Transfer the freshly cooked patties onto a paper towel-lined plate to absorb any extra oil, keeping them crisp and light.

Step 5: Whip Up Creamy Sauce

In a separate bowl, blend Greek yogurt with chopped fresh dill, finely diced pickled cucumber, crushed garlic, and a sprinkle of paprika. Stir until the sauce becomes smooth and well-incorporated.

Step 6: Plate and Garnish

Arrange the hot patties on a serving plate and generously dollop the yogurt sauce on top. Serve immediately while the patties are still warm and crispy.

Simple Tips For Cabbage And Carrot Patties

• Grate vegetables finely for smoother, more consistent patty texture and easier binding.
• Pat cabbage and carrots dry with paper towels to prevent soggy patties and ensure crispy edges.
• Add extra flour or breadcrumbs if mixture seems too wet, helping patties hold together during frying.
• Maintain medium heat while cooking to achieve golden-brown exterior without burning or undercooking.
• Experiment with herb variations like parsley or chives in the yogurt sauce for added freshness and depth of flavor.

Flavor Twists For Cabbage And Carrot Patties

• Spicy Cabbage Fritters: Replace paprika with chili powder or hot sauce for a fiery kick, adding red pepper flakes to enhance heat and flavor.
• Mediterranean Herb Patties: Incorporate fresh chopped parsley, mint, and oregano into the mixture, swap Greek yogurt sauce with tzatziki for authentic Mediterranean taste.
• Protein-Packed Version: Mix in crumbled feta cheese or cooked quinoa to increase protein content, creating a more substantial and nutritious patty.
• Gluten-Free Alternative: Substitute wheat flour with almond flour or chickpea flour, ensuring the same crispy texture while making the recipe suitable for gluten-sensitive individuals.

Best Pairings For Cabbage And Carrot Patties

• Enhance Flavor Harmony: Pair these crispy cabbage and carrot patties with a zesty white wine like Sauvignon Blanc to complement the vegetable's freshness and cut through the rich, golden-fried texture.
• Create Balanced Meal: Serve alongside a light, herbal quinoa salad with fresh cucumber and dill to echo the yogurt sauce's ingredients and provide a nutritious, complementary side dish.
• Elevate Protein Contrast: Add grilled chicken or baked salmon as a protein accompaniment to transform these patties into a complete, satisfying meal that balances vegetable and protein flavors.
• Boost Comfort Factor: Drizzle extra herb-infused olive oil over the patties and pair with a chilled wheat beer to enhance the crispy exterior and add a refreshing, malty undertone to the dish.

How To Store Cabbage And Carrot Patties The Right Way

• Refrigerate: Store leftover patties in an airtight container for up to 3 days, placing parchment paper between layers to prevent sticking.
• Freeze: Wrap individual patties in plastic wrap, then place in a freezer bag. Freeze for up to 2 months, labeling with the date for easy tracking.
• Reheat in Oven: Preheat to 350°F, spread patties on a baking sheet, and warm for 10-12 minutes until crispy and heated through. Avoid microwaving to maintain texture.
• Skillet Refresh: Warm patties in a lightly oiled skillet over medium heat for 2-3 minutes per side, restoring their original crispiness and flavor.

Cabbage And Carrot Patties FAQ Guide

• Are these patties vegetarian?

Yes, these cabbage and carrot patties are vegetarian and packed with nutritious vegetables.

• Can I make these patties gluten-free?

Replace the regular flour with gluten-free flour or almond flour to create a gluten-free version of the recipe.

• How fine should I chop the vegetables?

Grate or finely chop the cabbage, carrots, and onions to ensure the patties hold together well and cook evenly.

• What if my patties fall apart while frying?

Make sure to squeeze out excess moisture from the vegetables and add enough flour to bind the mixture, which helps prevent the patties from breaking apart during cooking.

Cabbage and Carrot Patties Recipe

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4.7 from 40 reviews

• Total Time: 23 minutes
• Yield: 4 1x

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Description

Hearty Ukrainian cabbage and carrot patties blend rustic charm with simple, nourishing ingredients. Crispy golden edges and tender centers invite home cooks to savor a comforting meal that connects you with Eastern European culinary traditions.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 500 grams (17.6 ounces) cabbage, finely chopped or shredded
• 1 carrot, grated
• 2 onions, finely chopped
• 3 cloves garlic, minced

Binding and Seasoning Ingredients:

• 3 eggs
• 4 tablespoons (60 grams) flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon black pepper

Sauce Ingredients:

• 3 tablespoons Greek yogurt
• 2 sprigs dill, finely chopped
• 1 pickled cucumber, grated
• 1 clove garlic, minced
• 1/3 teaspoon paprika
• Vegetable oil for frying

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Instructions

1. Grate cabbage and carrots finely, ensuring uniform texture for even cooking and binding.
2. Mince onions and garlic thoroughly to distribute flavors evenly throughout the patty mixture.
3. Whisk eggs in a large mixing bowl, creating a smooth base for combining all ingredients.
4. Add flour to the vegetable and egg mixture, stirring until ingredients form a cohesive, slightly sticky blend.
5. Season the mixture with salt, paprika, and black pepper, distributing spices uniformly for balanced taste.
6. Preheat a skillet with vegetable oil to medium heat, allowing surface to warm evenly.
7. Scoop handful-sized portions of the mixture, gently shaping into compact, uniform patties using wet hands to prevent sticking.
8. Carefully place patties into hot oil, maintaining consistent temperature around 350°F.
9. Fry patties for approximately 3-4 minutes per side, watching for golden-brown coloration and crisp exterior.
10. Transfer cooked patties to paper towels, allowing excess oil to drain and maintain crispness.
11. Prepare yogurt sauce by combining Greek yogurt with finely chopped dill and minced pickled cucumber.
12. Crush garlic and incorporate into sauce, adding a subtle aromatic dimension.
13. Sprinkle additional paprika over sauce for enhanced visual appeal and flavor complexity.
14. Plate patties immediately while hot, drizzling yogurt sauce generously on top.

Notes

• Swap out flour for gluten-free alternatives like almond or chickpea flour to make these patties suitable for those with gluten sensitivities.
• Reduce oil content by using a non-stick pan or air fryer for a healthier cooking method that still achieves a crispy exterior.
• Boost nutritional value by adding finely chopped herbs like parsley or chives for extra flavor and micronutrients.
• Enhance protein content by incorporating grated cheese or adding a small amount of cooked quinoa to the vegetable mixture for a more filling meal.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 3g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 90mg