- Prep the Veggies: In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped onion, minced garlic, and chopped parsley.
- Add Dry Ingredients: To the vegetable mixture, add the flour, paprika, cumin, salt, and pepper. Mix well to ensure the vegetables are evenly coated with the flour and spices.
- Bind the Mixture: Stir in the beaten eggs (or flax eggs) to the vegetable and flour mixture. Mix thoroughly until the ingredients come together to form a sticky batter. If the mixture feels too wet, you can add a little more flour to adjust the consistency.
- Shape the Patties: With clean hands, take small portions of the mixture and form patties. You can make them as large or small as you like, but typically, they should be about 1/2 inch thick for even cooking.
- Fry the Patties: Heat a thin layer of oil in a large skillet over medium heat. Once the oil is hot, place the patties in the skillet, making sure not to overcrowd them. Fry for about 3-4 minutes on each side or until they are golden brown and crispy.
- Drain Excess Oil: After frying, transfer the patties to a plate lined with paper towels to absorb any excess oil.
- Serve: These cabbage and carrot patties can be served hot or at room temperature. They pair wonderfully with a dollop of sour cream, yogurt, or your favorite dipping sauce.
Serving Suggestions:
- As a Main Course: Serve with a side salad and a grain like quinoa or rice for a complete meal.
- As an Appetizer: Offer the patties with a variety of dips such as tzatziki, hummus, or a spicy mayo.
- In Sandwiches or Wraps: Use them as a vegetarian burger patty or tuck into pita pockets with greens and sauce for a delightful sandwich.
These Fresh Cabbage and Carrot Patties are not only a delicious way to incorporate more vegetables into your diet but also a colorful and versatile dish that can adapt to various meal settings. Enjoy crafting this simple, yet flavorful recipe that’s sure to become a new favorite.