• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Yield: 10–12 patties
• Diet: Vegetarian

Ingredients

For the Patties

• Cabbage: 3 cups (approx. 300g), very finely shredded or grated
• Potatoes: 2 medium, peeled and coarsely grated
• Carrot: 1 medium, grated
• Aromatics: 2 green onions (scallions) finely sliced, and 2 cloves garlic, minced
• Fresh Herbs: ¼ cup finely chopped fresh dill or flat-leaf parsley
• Eggs: 2 large eggs, beaten (acts as a binder)
• Flour: ½ cup all-purpose flour (or chickpea flour / cornstarch blend for extra crispiness)
• Seasonings:
  • 1 tsp salt (divided)
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika or ground cumin
• Cooking Fat: 3–4 tbsp neutral oil (sunflower, avocado, or canola) for pan-frying

Garlic-Herb Sour Cream Dip (Optional)

• ½ cup sour cream or plain Greek yogurt
• 1 clove garlic, finely grated
• 1 tbsp lemon juice
• 1 tbsp fresh dill or chives, chopped
• Salt and black pepper to taste

Instructions

1. Remove Excess Moisture (Crucial Step):
   • Place the shredded cabbage, grated potatoes, and grated carrots into a large bowl.
   • Sprinkle with ½ tsp salt, toss lightly, and let rest for 8–10 minutes to draw out water.
   • Transfer the vegetables into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Squeezing thoroughly ensures the patties turn crispy rather than soggy.
2. Mix the Batter:
   • Return the dried vegetables to the bowl.
   • Add the minced garlic, green onions, fresh dill/parsley, remaining salt, black pepper, and paprika.
   • Pour in the beaten eggs and stir to coat.
   • Sprinkle the flour evenly over the mixture and mix with a spoon or your hands until a cohesive, compactable batter forms. (If the mixture feels too wet to hold shape, add 1 extra tablespoon of flour.)
3. Shape the Patties:
   • Scoop roughly ¼ cup of mixture per patty.
   • Press firmly between your hands into round patties, approximately ½-inch thick. Compacting them firmly prevents them from breaking in the pan.
4. Pan-Fry to Golden Brown:
   • Heat 2–3 tablespoons of oil in a large skillet over medium heat.
   • Place 4–5 patties in the skillet without overcrowding. Gently press down with a spatula.
   • Cook for 3 to 4 minutes on the first side until deep golden brown and set.
   • Carefully flip and cook the other side for another 3 to 4 minutes until crisp and cooked through the center.
5. Drain and Serve:
   • Transfer cooked patties to a paper towel-lined plate or a wire cooling rack.
   • Repeat with the remaining mixture, adding a splash of oil between batches as needed.
   • Serve hot with garlic sour cream dip, tartar sauce, or spicy mayo.

Alternative Cooking Methods

• Air Fryer: Preheat to 375°F (190°C). Lightly brush or spray patties with oil and air fry in a single layer for 12–14 minutes, flipping halfway through, until crisp.
• Oven-Baked: Preheat to 400°F (200°C). Line a baking sheet with parchment paper, brush both sides of the patties with oil, and bake for 20–22 minutes, flipping halfway through.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze shaped raw patties on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook directly from frozen, adding 1–2 minutes per side.
• Reheating: Reheat in a dry skillet over medium heat or in the air fryer at 350°F (175°C) for 3–5 minutes to restore the crispy crust. Avoid the microwave, which turns them soft.