Transform your ordinary veggies into a scrumptious delight with these Savory Cabbage and Zucchini Patties. Perfectly crispy on the outside and tender on the inside, these patties are bursting with the wholesome flavors of zucchini, cabbage, and a medley of herbs. Whether you’re looking for a light lunch, a tasty snack, or a versatile side dish, these patties are sure to impress with their delightful crunch and savory taste.
Why You’ll Love This Recipe
These savory patties stand out for their versatility and ease of preparation. Not only do they serve as a fantastic way to utilize extra vegetables, but they also offer a satisfying vegetarian option that even meat lovers will appreciate. The recipe allows for plenty of customization, making it a great way to experiment with different spices and herbs according to your taste preferences.
Ingredients You’ll Need
- 2 cups shredded cabbage
- 2 cups grated and coarsely chopped zucchini
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1¼ cups fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
- 2 large eggs
- ⅔ cup breadcrumbs
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon ground cumin (optional)
- 2-3 tablespoons olive oil (for frying)
Preparation Steps
1. Prepare the Vegetables
Begin by grating the zucchini and shredding the cabbage. It’s crucial to remove excess moisture from the grated zucchini to ensure the patties hold together well. You can do this by placing the grated zucchini in a clean kitchen towel and wringing out as much liquid as possible. In a large mixing bowl, combine the shredded cabbage, grated zucchini, chopped onion, minced garlic, and fresh parsley.
2. Mix in the Binding Ingredients
Add the eggs to the vegetable mixture, and if desired, incorporate the grated Parmesan cheese for an extra layer of flavor. Stir the mixture thoroughly to combine. Next, add the flour, breadcrumbs, salt, black pepper, paprika, and ground cumin (if using). Mix until the ingredients are well combined and the mixture forms a cohesive dough that holds together when squeezed.
3. Shape the Patties
Form the mixture into small patties, each about 3 inches in diameter. Press them firmly to ensure they hold their shape during cooking.
4. Cook the Patties
Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Carefully place the patties into the hot oil, ensuring not to overcrowd the pan. Fry the patties for 3-4 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches to avoid overcrowding. Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
5. Serve and Enjoy
These patties are best enjoyed hot. Garnish with additional minced parsley and serve with a side of sour cream or yogurt for dipping. They pair wonderfully with roasted vegetables, a crisp green salad, or your favorite protein to create a complete meal.
Tips for Perfect Patties
- Drain Excess Moisture: Ensure the shredded zucchini is as dry as possible to prevent sogginess.
- Firm Binding: Make sure the mixture binds well before shaping the patties. If the mixture feels too wet, add a bit more flour or breadcrumbs.
- Cook Evenly: Fry the patties over medium heat to ensure they cook through without burning.
Suggested Accompaniments
For a well-rounded meal, serve these patties with a dollop of Greek yogurt or tzatziki, and pair them with a side of roasted vegetables or a fresh salad. They also make an excellent addition to a hearty lunch or dinner spread.
Storage: Leftover patties can be stored in the refrigerator for up to three days. To retain their crispiness, reheat them in the oven or a skillet rather than the microwave.
Conclusion :
Savory Cabbage and Zucchini Patties offer a delightful and nutritious way to enjoy your vegetables. Their adaptable nature makes them perfect for any occasion, from casual snacks to elegant dinners. Whether served as an appetizer, a light main course, or a side dish, these patties are sure to become a family favorite. Enjoy their crispy exterior and tender interior as a testament to the delicious versatility of vegetables.
Source of the picture : Barbara O’Neill Lectures
