Description
These Vegan Cabbage Patties are a delicious, nutritious, and easy-to-make plant-based dish featuring shredded cabbage, grated carrots, and protein-rich quinoa or rice. Flavored with garlic, smoked paprika, and fresh parsley, and bound with flax eggs and chickpea flour, these patties can be pan-fried, baked, or air-fried to crispy perfection. Perfect as a snack, appetizer, or light meal, they offer a wholesome gluten-free and vegan option.
Ingredients
Scale
Vegetables & Grains
- 3 cups shredded cabbage
- 1 cup grated carrots
- 1 cup cooked quinoa or rice
Binders & Flavorings
- 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 Fat
- 3 tablespoons olive oil (for cooking)
Instructions
- Prepare Flax Eggs: In a small bowl, combine 2 tablespoons ground flaxseeds with 6 tablespoons water, and let the mixture sit for a few minutes until it thickens, creating flax eggs that will act as an egg substitute and binder.
- Combine Ingredients: In a large bowl, mix together 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 until thoroughly combined.
- Shape Patties: Using your hands, scoop portions of the mixture and form them into evenly sized patties to ensure uniform cooking.
- Cook Patties on Stovetop: Heat 3 tablespoons of olive oil in a skillet over medium heat, then place the patties in the skillet and cook for 4 to 5 minutes on each side, or until they are golden brown and crispy on the outside.
- Drain and Serve: Remove the patties from the skillet and place them on paper towels to absorb any excess oil. Serve the patties hot and enjoy their crispy texture and savory flavor.
- Alternative Baking Method: For a lighter version, preheat your oven to 375°F (190°C). Place the patties on a baking sheet and bake for 20 to 25 minutes, flipping halfway through to ensure even browning.
- Alternative Air Frying Method: You can also air fry the patties until golden and crispy, which typically takes about 10 to 15 minutes at 375°F (190°C), flipping halfway for even cooking.
Notes
- Use quinoa instead of rice for a higher protein content.
- Adjust spices according to your taste preferences for added heat or smokiness.
- Flax eggs act as a vegan binder; ensure they are fully thickened before mixing.
- Press excess moisture from the cabbage if patties feel too wet to hold shape.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat patties in a skillet or air fryer to regain crispiness.
