Yield: 12–14 patties
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

• 2 cups finely shredded cabbage (about 150 g)
• 1 cup grated carrot (100 g)
• 1 cup finely chopped green beans or spring onions (100 g)
• 1 cup shredded mozzarella or cheddar cheese (100 g)
• 2 large eggs
• ¾ cup breadcrumbs (or oat flour for a gluten-free option)
• 2 tablespoons all-purpose flour or cornstarch
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon paprika (optional)
• ½ teaspoon dried oregano or Italian seasoning
• 2 tablespoons chopped parsley (optional)
• 2–3 tablespoons oil for pan-frying

Instructions

Step 1: Prepare the vegetables

• Finely shred the cabbage.
• Grate the carrots.
• Finely chop the green beans.
• If the vegetables are very wet, squeeze out excess moisture using a clean kitchen towel.

Step 2: Make the mixture

In a large bowl, combine:

• Cabbage
• Carrots
• Green beans
• Cheese
• Garlic
• Salt
• Pepper
• Paprika
• Herbs

Mix well.

Step 3: Add binders

Add:

• Eggs
• Flour
• Breadcrumbs

Mix until everything holds together. If the mixture feels too wet, add more breadcrumbs, 1 tablespoon at a time.

Step 4: Shape

• Scoop about 2 tablespoons of mixture.
• Shape into oval or round patties.

Step 5: Cook

Heat a skillet over medium heat.

Add a little oil and cook patties:

• 4–5 minutes per side
• Until golden brown and cooked through.

Drain on paper towels.

Oven Method

Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Air Fryer Method

Air fry at 375°F (190°C) for 12–15 minutes, turning once.

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Serving Suggestions

Serve with:

• Garlic yogurt dip
• Ranch dressing
• Sweet chili sauce
• Ketchup
• Spicy mayo
• Sour cream

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Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze uncooked or cooked patties for up to 2 months.

Reheat

• Skillet: 3–4 minutes.
• Air fryer: 5 minutes at 375°F (190°C).
• Oven: 10 minutes at 350°F (175°C).

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Nutrition Information (Approximate, per patty)

(Based on 12 patties)

• Calories: 95
• Protein: 5 g
• Carbohydrates: 7 g
• Fat: 5 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 220 mg
• Cholesterol: 35 mg
• Calcium: 90 mg
• Vitamin A: 45% DV
• Vitamin C: 18% DV
• Iron: 4% DV

Nutrition values are estimates and will vary depending on the cheese, breadcrumbs, and oil used.

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Questions & Answers

Q: Can I make these without eggs?
Yes. Replace the 2 eggs with either:

• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water), or
• ½ cup mashed potatoes.

Q: Can I use different vegetables?
Yes. Try zucchini (squeezed dry), broccoli, cauliflower, spinach, corn, peas, or bell peppers.

Q: Why are my patties falling apart?
The mixture may be too wet. Add more breadcrumbs or flour and chill the mixture for 20–30 minutes before shaping.

Q: Can I deep-fry them?
Yes. Fry at 350°F (175°C) for 3–4 minutes until golden.

Q: What cheese works best?
Mozzarella for a stretchy texture, cheddar for a stronger flavor, or Parmesan for extra richness.

Q: Can I make them ahead of time?
Yes. Shape the patties and refrigerate them for up to 24 hours before cooking.

Q: Are these kid-friendly?
Yes. They are a great way to include more vegetables in a meal and are often popular with children, especially when served with a favorite dipping sauce