Description

These Vegan Cabbage Patties are a delicious and nutritious plant-based option, combining shredded cabbage, grated carrots, and cooked quinoa or rice with flavorful spices and chickpea flour. Perfectly crisped in a skillet or baked for a lighter version, they make a great appetizer, snack, or side dish that’s both wholesome and satisfying.

Ingredients

Vegetables and Grains

3 cups shredded cabbage
1 cup grated carrots
1 cup cooked quinoa or rice

Binding and Flavoring

1/2 cup chickpea flour
1/4 cup nutritional yeast
2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs)
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

For Cooking

3 tablespoons olive oil (for cooking)

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Instructions

Prepare Flax Eggs: In a small bowl, combine ground flaxseeds and water, and let it sit for a few minutes until it thickens to form flax eggs which act as an egg substitute providing binding for the patties.
Combine Ingredients: In a large mixing bowl, combine shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, the prepared flax eggs, minced garlic, onion powder, smoked paprika, cumin, salt, pepper, and chopped fresh parsley. Mix thoroughly until the mixture is well combined and holds together.
Shape Patties: Using your hands, scoop portions of the mixture and shape them into firm patties of your desired size, ensuring they are compact enough to hold together during cooking.
Cook Patties on Stovetop: Heat olive oil in a skillet over medium heat. Add the patties gently and cook for 4 to 5 minutes on each side until they turn golden brown and develop a crispy crust. This ensures they are cooked through and have a satisfying texture.
Drain and Serve: Once cooked, transfer the patties onto paper towels to drain excess oil. Serve hot, optionally accompanied by your favorite dipping sauce or salad for a complete meal.
Baking Option: For a lighter version, preheat the oven to 375°F (190°C). Place the patties on a baking sheet lined with parchment paper and bake for 20 to 25 minutes, flipping them halfway through cooking to ensure even browning.
Air Fryer Option: Alternatively, preheat your air fryer and cook the patties until they are golden and crispy, typically about 10 to 15 minutes depending on the air fryer model, flipping halfway through.

Notes

Use cooked quinoa or rice according to your preference to adjust texture and flavor.
Adjust seasoning to taste, especially salt and smoked paprika, for a richer flavor.
Chickpea flour helps bind the mixture and adds a subtle nutty flavor.
Flax eggs are used as a vegan binder; make sure to let them thicken properly before use.
Olive oil is recommended for cooking but can be substituted with any vegetable oil.
For gluten-free diets, ensure quinoa or rice is used instead of any wheat-based fillers.
These patties can be served as a main dish, appetizer, or snack paired with dips or salads.