Fresh Cabbage and Carrot Patties
These Fresh Cabbage and Carrot Patties are flavorful and nutritious fritters made with a combination of shredded carrots, finely sliced cabbage, and aromatic spices. The addition of roasted chickpea flour and almond flour gives them a delightful nutty flavor and a crispy texture. Perfect as a snack or appetizer, these patties are easy to make and packed with wholesome ingredients.
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.
Notes
These Fresh Cabbage and Carrot Patties are best enjoyed hot and crispy. You can also serve them with your favorite dipping sauce or chutney for added flavor.