These delicious veggie patties with cabbage and mushrooms are perfect for lunch or dinner. They’re packed with flavor, easy to make, and a great way to enjoy your vegetables.
Preparation Time:
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Ingredients:
- 1 white cabbage, cut into wedges or slices
- Salt (for boiling water and to taste)
- 1 onion, chopped
- 100g (10 oz) mushrooms, finely chopped
- 3 tbsp semolina or fine corn meal
- 3 tbsp chickpea crumbs or bread crumbs
- Black pepper to taste
- Fresh dill, chopped
- Olive oil (for frying)
Instructions:
- Prepare the Cabbage:
- Bring a large pot of salted water to a boil.
- Add the cabbage wedges or slices and simmer for 3-5 minutes until tender.
- Drain the water and let the cabbage cool.
- Mash the cooked cabbage with a hand blender until smooth.
- Transfer the mashed cabbage to a mesh bag or sieve and squeeze out the excess liquid.
- Prepare the Mushroom and Onion Mixture:
- In a greased frying pan, sauté the chopped onion until translucent.
- Add the finely chopped mushrooms to the pan and fry for about 3-5 minutes until they are tender and the liquid has evaporated.
- Combine Ingredients:
- In a large bowl, combine the mashed cabbage with the mushroom and onion mixture.
- Add 3 tbsp of semolina or fine corn meal, 3 tbsp of chickpea crumbs or bread crumbs, salt to taste, black pepper, and chopped fresh dill. Mix well.
- Transfer the mixture to the fridge and let it chill for 10 minutes.
- Form the Patties:
- Roll the mixture into balls and gently flatten them into patties.
- Cook the Patties:
- Heat a lightly greased frying pan over medium heat.
- Place the patties in the pan and cover with a lid.
- Fry for about 3-5 minutes until the bottom is golden brown.
- Flip the patties and fry for another 3-5 minutes until both sides are golden brown.
- Serve:
- Enjoy these delicious veggie patties with cabbage for lunch or dinner! 💕
Serving Suggestions:
- Serve the patties with a side of salad or steamed vegetables.
- They pair well with a tangy yogurt or sour cream dipping sauce.
Cooking Tips:
- Make sure to squeeze out as much liquid as possible from the mashed cabbage to ensure the patties hold together well.
- Adjust the seasoning to your taste preference.
Nutritional Benefits:
- These patties are rich in fiber and vitamins from the cabbage and mushrooms.
- The chickpea crumbs add a good source of protein.
Dietary Information:
- This recipe is vegetarian and can be made vegan by using plant-based oil and crumbs.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a frying pan or microwave before serving.
Why You’ll Love This Recipe:
- It’s a tasty and healthy way to enjoy vegetables.
- The patties are easy to make and versatile.
- Perfect for a quick and nutritious meal.
Conclusion:
Enjoy these flavorful and satisfying cabbage and mushroom veggie patties. They’re perfect for any meal and sure to be a hit with family and friends. Bon appetit!