Description
Delightful Russian Cabbage and Zucchini Cakes blend hearty vegetables with crisp textures for a comforting meal. Savory patties offer rustic charm and satisfy hunger with simple, wholesome ingredients you’ll crave again and again.
Ingredients
Scale
Main Vegetables:
- 300 grams (10.6 ounces) zucchini, grated into small strips
- 250 grams (8.8 ounces) cabbage, finely chopped
Seasoning Ingredients:
- 1/4 teaspoon salt (for marinating zucchini)
- 1/4 teaspoon salt (for seasoning)
- 1/6 teaspoon black pepper
- 1/5 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 20 grams (0.7 ounces) green onion, finely chopped
Binding and Coating Ingredients:
- 2 eggs, beaten
- 50 grams (1.8 ounces) breadcrumbs
- 30 grams (1.1 ounces) cornstarch
- 50 grams (1.8 ounces) mozzarella cheese, shredded
- Cooking oil for frying
Instructions
- Prep zucchini by grating and salting. Allow 10 minutes for moisture extraction, then thoroughly squeeze out water using a clean kitchen towel to ensure cake structural integrity.
- Combine drained zucchini with finely chopped cabbage and green onions in a mixing bowl. Season with black pepper, garlic powder, chili powder, and remaining salt.
- Incorporate beaten eggs, breadcrumbs, cornstarch, and mozzarella cheese. Mix until ingredients form a uniform, cohesive batter.
- Heat cooking oil in a skillet to medium temperature (around 350°F). Test oil readiness by dropping a small batter portion that should immediately sizzle.
- Drop spoonfuls of mixture into hot oil, gently flattening into uniform patties. Ensure consistent thickness for even cooking.
- Fry cakes for 3-4 minutes per side, achieving a golden-brown exterior. Regulate heat to prevent burning while maintaining crisp texture.
- Transfer cooked cakes to paper towel-lined plate to absorb excess oil and maintain crispness.
- Serve immediately with sour cream or Greek yogurt for dipping. Accompanies well with fresh salad or roasted vegetables.
- For optimal results, ensure minimal moisture in vegetables and maintain consistent patty size during preparation.
- Can be refrigerated for up to 3 days or frozen for 2 months. Reheat in oven or skillet before serving to restore original texture.
Notes
- Squeeze zucchini thoroughly to remove excess moisture, preventing soggy cakes and ensuring a crispy texture.
- Experiment with different cheese varieties like sharp cheddar or tangy feta to create unique flavor profiles.
- Use uniform cake sizes for consistent cooking and appealing presentation.
- Transform the recipe into gluten-free or low-carb versions by substituting breadcrumbs with alternatives like almond flour.
- Keep the mixture compact when forming patties to help them hold together during frying.
- Enhance flavor by adding fresh herbs like dill or parsley for extra brightness.
- Consider baking instead of frying for a healthier cooking method with reduced oil content.
- Serve immediately after cooking to maintain the crispy exterior and optimal taste.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 185
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg