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.
1/4cupsemolinaor chickpea flour for gluten-free option
2tbspchickpea flour
2tbspalmond flour
1tspcumin seeds
2tspgarlic powder
1tspKashmiri red chili powder
1.5tspcoriander powder
1/4tspturmeric
2tspnutritional yeastoptional
1tspsalt
1-2tbspwaterif needed
5tbspoil for frying
Instructions
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.
Notes
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.