Fresh Cabbage and Carrot Patties
Fresh Cabbage and Carrot Patties are delicious and wholesome fritters made with shredded cabbage, thickly shredded carrots, and aromatic spices. These patties are perfect for a quick and satisfying snack or as a side dish to accompany your favorite meals. With a crispy exterior and a tender, flavorful interior, these patties are sure to become a favorite in your kitchen.
Why Make Fresh Cabbage and Carrot Patties
Fresh Cabbage and Carrot Patties offer a nutritious and flavorful way to enjoy the goodness of vegetables. Packed with vitamins, minerals, and fiber, these patties are not only delicious but also a healthy addition to your diet. They are easy to make, versatile, and can be customized with your favorite spices and seasonings.
How to Make Fresh Cabbage and Carrot Patties
Roast the Chickpea Flour:
- In a frying pan over medium-low heat, add 2 tablespoons of chickpea flour.
- Stir continuously and roast for about 2 minutes, or until the flour turns golden brown and emits a nutty aroma. Ensure to roast it on low flame while stirring continuously for even roasting.
Make the Fritter Batter:
- Finely slice the cabbage and thickly shred the carrots.
- In a mixing bowl, combine the cabbage, carrots, finely chopped cilantro, and green chilies.
- Add the roasted chickpea flour, semolina, almond flour, and all the spices mentioned in the ingredients list.
- Mix everything well with your hands until combined. If the batter is not binding, add 1-2 tablespoons of water to moisten it.
Cook The Fritters:
- Heat a frying pan over medium heat and add 3 tablespoons of oil.
- Once the oil is hot, place the shaped fritters in the pan, ensuring not to overcrowd the pan.
- Cook the fritters for about 2 minutes on each side, or until golden brown and crispy.
- Cook them in batches if necessary, depending on the size of your pan.
Serving Suggestions
Serve the Fresh Cabbage and Carrot Patties hot with a side of whipped yogurt drizzled with hot honey and a pinch of salt, or with mayo mixed with sriracha for a spicy kick. They can also be enjoyed with your favorite dipping sauce or chutney.
Storage Info
Any leftover Fresh Cabbage and Carrot Patties can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or microwave until warmed through before serving.
Techniques or Tips
- Ensure to roast the chickpea flour on low flame while stirring continuously to avoid burning.
- The batter should be moist enough to bind together but not runny. Add water gradually if needed to achieve the right consistency.
- Avoid overcrowding the frying pan while cooking the fritters to ensure even cooking and crispiness.
Variation
Feel free to customize the patties by adding your favorite vegetables or adjusting the spices according to your taste preferences. You can also experiment with different flours for binding, such as chickpea flour, all-purpose flour, or breadcrumbs.
FAQs about Fresh Cabbage and Carrot Patties
- Can I make these patties ahead of time? Yes, you can prepare the batter for the patties ahead of time and refrigerate it until ready to cook. Shape and cook the patties when you’re ready to serve for the best texture and flavor.
- Can I freeze these patties? Yes, you can freeze the cooked patties for up to 1 month. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. Reheat them in a toaster oven or oven until heated through.
- Can I substitute any of the ingredients in this recipe? Yes, feel free to customize the recipe by using different vegetables, flours, or spices according to your preferences. You can also omit any ingredients you don’t have on hand or substitute them with similar alternatives.
Fresh Cabbage and Carrot Patties
Equipment
- Mixing Bowl
- Frying Pan
- Spatula
Ingredients
- 1 cup carrots, thickly shredded
- 1 cup cabbage, finely sliced
- 2 tablespoons cilantro, finely chopped
- 1 Thai green chili, finely chopped
- 1/4 cup semolina
- 2 tablespoons chickpea flour
- 2 tablespoons almond flour
- 1 teaspoon cumin seeds
- 2 teaspoons garlic powder
- 1 teaspoon Kashmiri red chili powder
- 1.5 teaspoons coriander powder
- 1/4 teaspoon turmeric
- 2 teaspoons nutritional yeast (optional)
- 1 teaspoon salt
- 1-2 tablespoons water, if needed
- 5 tablespoons oil, for frying
Instructions
- To roast the chickpea flour, add 2 tablespoons of chickpea flour to a frying pan over medium-low heat. Stir continuously for about 2 minutes, or until it turns golden brown and smells nutty.
- Finely slice the cabbage and shred the carrots. In a mixing bowl, combine the cabbage, carrots, cilantro, and green chilies.
- Add the semolina, roasted chickpea flour, almond flour, cumin seeds, garlic powder, Kashmiri red chili powder, coriander powder, turmeric, nutritional yeast (if using), and salt to the bowl. Mix everything well with your hands until the vegetables release their moisture and the mixture forms a moist batter. If the batter isn't binding well, add 1-2 tablespoons of water to help bring it together.
- Take 1.5-2 tablespoons of the batter, roll it between your palms, and flatten it to form patties. Set the patties aside.
- Heat 3 tablespoons of oil in a frying pan over medium heat. Once the oil is hot, add the patties to the pan, making sure not to overcrowd it. Cook the patties for 2 minutes on each side, or until golden brown and crispy. You may need to cook them in batches, depending on the size of your pan.
- Once cooked, remove the patties from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve the Fresh Cabbage and Carrot Patties hot with whipped yogurt drizzled with hot honey and a pinch of salt, or with mayo mixed with sriracha for extra flavor.
