Golden Cabbage and Veggie Egg Fritters

Golden Cabbage and Veggie Egg Fritters
Golden Cabbage & Veggie Egg Fritters are savory, pan-fried patties made from shredded cabbage, carrots, and other vegetables bound together with eggs and lightly seasoned. They’re crispy on the outside, soft and flavorful inside, and incredibly versatile. These fritters are ideal for breakfast, brunch, or even as a light lunch or snack. They’re naturally gluten-free, protein-rich, and can be customized with herbs, spices, or cheese.
The recipe is simple: mix raw vegetables with eggs and seasonings, shape into patties, and pan-fry until golden. No flour, no kneading, no fuss. The result is a wholesome, satisfying dish that’s both nourishing and delicious. Serve them hot with yogurt, chutney, or ketchup—or tuck them into wraps for a portable meal.
INGREDIENTS:
2 cups finely shredded cabbage
1 medium carrot, grated
1 small zucchini or potato, grated and squeezed dry
2 eggs
2 tablespoons chopped green onions or fresh herbs (parsley, coriander, dill)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chili flakes or paprika (optional)
1 tablespoon rice flour or chickpea flour (optional for binding)
Oil for frying
Optional add-ins:
¼ cup grated cheese
1 teaspoon garlic powder
1 tablespoon sesame seeds
½ teaspoon turmeric or cumin
INSTRUCTION:
Step 1: Prep the Vegetables
Wash and shred cabbage finely.
Grate carrot and zucchini (or potato).
Squeeze out excess moisture from zucchini/potato using a clean towel.
Place all vegetables in a mixing bowl.
Step 2: Mix the Batter
Crack eggs into the bowl.
Add salt, pepper, herbs, and optional spices.
Mix thoroughly with a fork or spoon until vegetables are coated.
If mixture feels too wet, add a tablespoon of rice or chickpea flour to help bind.
Step 3: Shape the Fritters
Heat a non-stick skillet or griddle over medium heat.
Add a small amount of oil and swirl to coat.
Scoop spoonfuls of mixture and flatten gently into rounds.
Cook 3–4 minutes per side until golden brown and firm.
Flip carefully and cook the other side.
Step 4: Serve Hot
Transfer to a plate lined with paper towel to absorb excess oil.
Serve immediately with yogurt, chutney, or dipping sauce.
Garnish with fresh herbs or a sprinkle of chili flakes.
SERVINGS:
Makes 8–10 fritters
Serving size: 2–3 fritters per person
Serves 3–4 people
NOTE:
Use fresh cabbage for best texture. If using potato, always squeeze out moisture to avoid soggy fritters. You can bake these fritters at 200°C (390°F) for 20 minutes, flipping halfway, for a lower-fat version. For extra crispiness, use a cast iron skillet and let the fritters cook undisturbed before flipping.
Store leftovers in the fridge for up to 2 days. Reheat in a skillet or air fryer to restore crispness. Avoid microwaving, as it softens the texture.
DAY-BY-DAY ENJOYMENT:
Day 1–2: Fresh & Crispy
Serve hot with tea or coffee. Pair with toast or eggs for a full breakfast.
Day 3–4: Reheat & Remix
Use in wraps with hummus or yogurt. Serve with salad or rice bowls.
Day 5–6: Creative Leftovers
Chop and mix into scrambled eggs or omelets. Use as a sandwich filling.
Day 7: Make Again with a Twist
Add spinach, corn, or grated beetroot. Try with curry spices or cheese.
OTHER RECIPES USING SIMILAR INGREDIENTS:
1. Cabbage & Carrot Stir-Fry
Sauté shredded cabbage and carrots with garlic and soy sauce
Serve with rice or noodles
2. Veggie Egg Muffins
Mix vegetables and eggs
Bake in muffin tins for portable breakfast bites
3. Zucchini Pancakes
Grate zucchini and mix with egg and flour
Pan-fry and serve with sour cream
4. Potato & Herb Fritters
Use mashed potato and herbs
Pan-fry until golden and serve with chutney
5. Cabbage Omelet Wraps
Cook cabbage and egg mixture thin like a crepe
Fill with cheese or veggies and roll
WHY THIS RECIPE WORKS:
Eggs bind the vegetables and add protein. Cabbage provides crunch and bulk. Carrots Tap the p.hoto to v.iew the full r.ecipe.