Description
Crispy Cabbage Patties served with a refreshing Yogurt Dill Sauce, perfect for a light meal or appetizer.
Ingredients
- 2 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 1/2 cup green onions, chopped
- 1/2 cup all-purpose flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil (for frying)
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded cabbage, grated carrots, and chopped green onions. Mix well.
- Add the flour, egg, garlic powder, onion powder, salt, black pepper, and paprika to the vegetable mixture. Stir until everything is well combined and a thick batter forms.
- Heat the vegetable oil in a large skillet over medium heat.
- Once the oil is hot, scoop about 1/4 cup of the cabbage mixture and form it into a patty. Carefully place it in the skillet. Repeat with the remaining mixture, making sure not to overcrowd the pan.
- Fry the patties for about 4-5 minutes on each side, or until they are golden brown and crispy. Remove them from the skillet and drain on paper towels.
- For the yogurt dill sauce, combine the Greek yogurt, chopped dill, lemon juice, minced garlic, and salt and pepper in a small bowl. Mix until smooth.
- Serve the crispy cabbage patties warm with a generous dollop of the yogurt dill sauce on the side.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the cabbage mixture.
- Substitute the green cabbage with red cabbage for a colorful twist and slightly different flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty with sauce
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg