Description
These Vegan Cabbage Patties are a nutritious and delicious plant-based option, combining shredded cabbage, grated carrots, and cooked quinoa or rice with chickpea flour and flavorful spices. Perfectly pan-fried to golden crispiness, they’re easy to prepare, with alternative baking or air frying methods for a lighter twist. Ideal for a wholesome vegan meal or appetizer, packed with fiber and protein.
Ingredients
Scale
Vegetables
- 3 cups shredded cabbage
- 1 cup grated carrots
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Grains & Legumes
- 1 cup cooked quinoa or rice
- 1/2 cup chickpea flour
Binding Agents
- 2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs)
Seasonings & Flavorings
- 1/4 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Cooking Oils
- 3 tablespoons olive oil (for cooking)
Instructions
- Prepare Flax Eggs: In a small bowl, combine the ground flaxseeds and water, stirring well. Let the mixture sit for about 5 minutes until it thickens and becomes gel-like, which will act as a vegan binder for the patties.
- Combine Ingredients: In a large mixing bowl, add the shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, thickened flax eggs, minced garlic, onion powder, smoked paprika, ground cumin, salt, pepper, and chopped fresh parsley. Mix everything thoroughly until well combined to form a cohesive mixture.
- Shape Patties: Scoop out portions of the mixture using a spoon or your hands and mold them into evenly sized patties, about 2-3 inches in diameter. Make sure they are compact enough to hold together during cooking.
- Cook Patties: Heat the olive oil in a skillet over medium heat. Carefully add the patties to the pan without overcrowding. Cook each side for 4 to 5 minutes until they turn golden brown and develop a crispy crust.
- Drain and Serve: Transfer the cooked patties onto paper towels to drain any excess oil. Serve hot as a main dish or snack, optionally with your favorite vegan dipping sauce or salad.
- Optional Baking Method: For a lighter version, preheat your oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet and bake for 20 to 25 minutes, flipping the patties halfway through to ensure even browning.
- Optional Air Frying Method: Alternatively, preheat an air fryer to 375°F (190°C) and cook the patties until they are golden and crispy, about 12 to 15 minutes, flipping halfway through cooking.
Notes
- You can substitute the cooked quinoa with cooked rice or any grain of your choice.
- Ensure the flax eggs are well thickened before adding to the mixture for the best binding results.
- Adjust seasoning according to your taste preferences, especially the salt and smoked paprika for desired flavor intensity.
- Leftover patties can be refrigerated for up to 3 days and reheated in a skillet or oven.
- Serve with vegan yogurt, tahini sauce, or your favorite chutney for added flavor.
