These crispy vegetable and cheese patties are soft inside, golden outside, and packed with flavour. Made with shredded cabbage, carrots, green onions, cheese, and eggs, they are perfect for breakfast, snacks, lunchboxes, or light dinners. The combination of vegetables and cheese creates a nutritious and satisfying dish that both kids and adults enjoy.
Ingredients
- 2 cups shredded cabbage
- 1 cup grated carrot
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup chopped green onions
- 2 eggs
- ½ cup breadcrumbs or all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons chopped parsley (optional)
- 2 tablespoons oil for frying
Instructions
- In a large bowl, combine cabbage, carrot, cheese, and green onions.
- Add eggs, breadcrumbs, salt, pepper, garlic powder, and parsley.
- Mix well until the ingredients hold together. If the mixture feels too wet, add extra breadcrumbs.
- Shape the mixture into oval or round patties using your hands.
- Heat oil in a frying pan over medium heat.
- Cook patties for 3–4 minutes on each side until golden brown and crispy.
- Remove and place on paper towels to absorb excess oil.
- Serve warm with yoghurt dip, ketchup, or garlic sauce.
Description
These patties are deliciously crispy on the outside while remaining cheesy and tender inside. The vegetables add freshness and colour, while the eggs help bind everything together. They are quick to prepare and can be customised with herbs, spices, or additional vegetables like zucchini or potatoes.
Notes
- Squeeze excess water from cabbage before mixing to avoid soggy patties.
- Use chilled cheese for easier shredding.
- Breadcrumbs help create a firmer texture.
- You can bake instead of frying for a healthier version.
Tips
- Add chilli flakes for extra spice.
- Use non-stick cookware to prevent sticking.
- Refrigerate the mixture for 15 minutes before shaping for easier handling.
- Flip gently to keep patties intact.
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