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Cabbage and Carrot Patties Recipe

Cabbage and carrot patties are a delightful fusion of two nutrient-rich vegetables, brought together with a blend of flours and spices, then pan-fried to achieve a perfect balance of crispy and tender. This dish, with its simple yet flavorful ingredients, serves as a versatile snack or side dish that can complement any meal. The history of vegetable patties traces back to various cultures around the world, where they have been adapted into local cuisines under different names and forms. In many cultures, these patties are a testament to the ingenuity of using available seasonal produce to create something delicious and nutritious.

Cabbage and carrot patties not only offer a burst of flavors but also pack a punch of nutritional benefits. Cabbage is known for its low calorie but high fiber content, along with vitamins C and K, which are essential for the immune system and bone health. Carrots, rich in beta-carotene, contribute to maintaining healthy skin and vision. Together, they create a healthful snack that supports overall well-being.

Understanding the Ingredients

At the heart of cabbage and carrot patties are two key ingredients: cabbage and carrots. Both vegetables are celebrated for their health benefits and versatility in cooking.

  • Cabbage: This leafy vegetable is low in calories but high in fiber and vitamins such as Vitamin C and K. When selecting cabbage, look for fresh, crisp leaves without any signs of wilting or discoloration.
  • Carrots: Known for their high beta-carotene content, which the body converts into Vitamin A, carrots are also rich in antioxidants. Choose carrots that are firm and bright in color for the best flavor and nutritional value.

To bind the patties, a mixture of flours is used, including semolina, chickpea flour, and almond flour. Each brings its own set of nutritional benefits and helps achieve the perfect texture. For those interested in the health benefits of carrots, Healthline offers a comprehensive overview.

Spices such as cumin, red chili powder, turmeric, coriander, and garlic powder add depth and flavor to the patties, making them irresistible. Nutritional yeast can also be added for a cheesy undertone and additional nutrients.

Preparing Cabbage and Carrot Patties

Creating cabbage and carrot patties involves a few simple steps:

  1. Prepare the Vegetables: Shred the cabbage and carrots finely. This not only helps them cook evenly but also makes it easier to form the patties.
  2. Make the Batter: Combine the shredded vegetables with the flours and spices. If the mixture is too dry, add a little water to reach the desired consistency.
  3. Shape and Cook: Form the mixture into patties and pan-fry them until they are golden and crispy. For those looking to make perfect fritters, Cooking Light provides excellent tips.

Variations and Substitutions

  • For a gluten-free option, replace semolina with cornmeal.
  • Feel free to add other vegetables like spinach or zucchini for different flavors and textures.
  • Adjust the spices according to your taste preferences.

Serving and Pairing Suggestions

Cabbage and carrot patties can be served with a variety of dips and sauces, such as yogurt mixed with hot honey or mayo combined with sriracha. They pair wonderfully with:

  • Salads
  • Roasted vegetables
  • Rice dishes

Beverage pairings include masala chai, masala coke, or herbal teas, depending on the time of day and your personal preference.


Can these patties be made vegan or gluten-free?

  • Yes, cabbage and carrot patties can easily be adapted to fit both vegan and gluten-free diets. For a vegan version, ensure that all ingredients, including the binding flours and seasonings, do not contain any animal products. To make them gluten-free, substitute semolina with a gluten-free flour such as chickpea flour or a gluten-free all-purpose flour blend. Almond flour is already gluten-free and adds a nice texture and flavor to the patties.

How long can cabbage and carrot patties be stored?

  • Cabbage and carrot patties can be stored in the refrigerator for up to 3-4 days. Place them in an airtight container or wrap them tightly with plastic wrap to maintain their freshness and prevent them from drying out. It’s best to reheat them in a pan over medium heat to restore their crispiness before serving.

Can these patties be frozen for later use?

  1. Absolutely, cabbage and carrot patties freeze well and can be a convenient make-ahead option. To freeze, place the cooked and cooled patties in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2 months. Reheat directly from frozen in a pan over medium heat until warmed through and crispy.

Tips and Tricks for Perfect Patties Every Time

  • Ensure the batter is not too wet or dry for the best texture.
  • Cook the patties on medium heat to allow them to crisp up without burning.
  • Experiment with adding different herbs and spices to find your favorite flavor combination.

Cabbage and carrot patties are a versatile and nutritious option for anyone looking to enjoy a delicious, vegetable-packed meal or snack. With simple ingredients and easy preparation, they’re sure to become a favorite in your recipe collection.

Cabbage and Carrot Patties Recipe

Enjoy these delicious and nutritious Cabbage and Carrot Patties, perfect for a healthy snack or a versatile side dish. Made with fresh vegetables, a blend of flours, and aromatic spices, these patties are pan-fried to achieve a crispy exterior and tender interior. They are easily adaptable to vegan and gluten-free diets, making them suitable for everyone to enjoy.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Global, Vegetarian
Servings 10 patties
Calories 110 kcal


  • Mixing bowl
  • Grater or food processor
  • Frying pan or skillet
  • Spatula


  • 1 cup carrots thickly shredded
  • 1 cup cabbage finely sliced
  • 1/4 cup semolina or chickpea flour for gluten-free option
  • 2 tbsp chickpea flour
  • 2 tbsp almond flour
  • 1 tsp cumin seeds
  • 2 tsp garlic powder
  • 1 tsp Kashmiri red chili powder
  • 1.5 tsp coriander powder
  • 1/4 tsp turmeric
  • 2 tsp nutritional yeast optional
  • 1 tsp salt
  • 1-2 tbsp water if needed
  • 5 tbsp oil for frying


  • Prepare the Vegetables: In a mixing bowl, combine the shredded carrots and sliced cabbage.
  • Make the Batter: Add semolina, chickpea flour, almond flour, cumin seeds, garlic powder, red chili powder, coriander powder, turmeric, nutritional yeast (if using), and salt to the vegetables. Mix well until combined. If the mixture is too dry, add a little water to reach a moist but not runny consistency.
  • Shape the Patties: Take about 2 tablespoons of the mixture, form into a ball, and then flatten to form a patty. Repeat with the remaining mixture.
  • Cook the Patties: Heat oil in a frying pan over medium heat. Fry the patties in batches, cooking for about 2-3 minutes on each side or until golden and crispy.
  • Serve: Enjoy hot with your favorite dipping sauce or as a side dish.


  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pan for best results.
  • Freezing: Freeze cooked and cooled patties on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen.
  • Variations: Feel free to add other vegetables like spinach or zucchini for different flavors. Adjust spices according to taste.
Keyword Cabbage and Carrot Patties, Gluten-Free, Healthy Snack, Vegan, Vegetable Fritters