Description
These Vegan Cabbage Patties are a delicious, healthy, and satisfying plant-based dish that combines shredded cabbage, grated carrots, and cooked quinoa or rice with flavorful spices and chickpea flour to bind. Crispy on the outside and tender inside, these patties can be pan-fried, baked, or air-fried to suit your preference, making them a versatile option for a nutritious appetizer, snack, or light meal.
Ingredients
Scale
Vegetables and Grains
- 3 cups shredded cabbage
- 1 cup grated carrots
- 1 cup cooked quinoa or rice
Binding and Flavor
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Cooking
- 3 tablespoons olive oil (for cooking)
Instructions
- Prepare Flax Eggs: In a small bowl, combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water. Stir well and let it sit for a few minutes until it thickens to form a gel-like consistency.
- Combine Ingredients: In a large mixing bowl, add the shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, prepared flax eggs, minced garlic, onion powder, smoked paprika, ground cumin, salt, pepper, and chopped fresh parsley. Mix everything thoroughly until well combined.
- Shape Patties: Scoop out portions of the mixture and shape them into patties with your hands, ensuring they hold together firmly.
- Cook Patties (Pan-Frying Method): Heat 3 tablespoons of olive oil in a skillet over medium heat. Once hot, add the patties carefully and cook for 4 to 5 minutes on each side until they turn golden brown and crispy.
- Drain and Serve: Remove the cooked patties from the skillet and place them on paper towels to absorb excess oil. Serve them hot and enjoy your flavorful vegan patties.
- Alternative Cooking – Baking: For a lighter version, preheat your oven to 375°F (190°C). Place the patties on a lined baking sheet and bake for 20 to 25 minutes, flipping halfway through, until golden and cooked through.
- Alternative Cooking – Air Frying: You can also air fry the patties until they are golden and crispy, adjusting the time and temperature according to your air fryer’s instructions.
Notes
- Make sure the flax eggs are fully thickened before mixing to ensure proper binding.
- You can substitute cooked rice with quinoa or vice versa depending on your preference.
- If the mixture feels too wet, add a little more chickpea flour to help bind it better.
- Adjust seasoning and spices to taste for more or less heat and smokiness.
- These patties can be served with vegan sour cream, tahini sauce, or your favorite dipping sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat by pan-frying or baking.
