These Cabbage and Zucchini Cakes are a delightful combination of fresh zucchini, cabbage, and flavorful seasonings, bound together with eggs and cheese, then fried to crispy perfection. They make for a satisfying meal or a tasty side dish.
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Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes about 8 cakes
Ingredients:
- 300g zucchini, grated into small strips
- 250g cabbage, finely chopped
- 1/4 tsp salt (for marinating)
- 20g green onion, finely chopped
- 1/6 tsp black pepper
- 1/5 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp salt
- 2 eggs, separated
- 4 tbsp breadcrumbs
- 2 tbsp cornstarch
- 70g mozzarella cheese, shredded
- 1 tbsp cooking oil (for mixing)
- Cooking oil for frying
- Additional breadcrumbs for coating
Directions:
- Prepare Zucchini and Cabbage Mixture:
- Grate the zucchini into small strips and finely chop the cabbage.
- Place them in a bowl, add 1/4 tsp salt, mix well, and let it marinate for 10 minutes.
- After 10 minutes, squeeze out the excess juice from the zucchini and cabbage mixture.
- Prepare the Roll Mixture:
- To the zucchini and cabbage mixture, add chopped green onion, black pepper, garlic powder, chili powder, and salt. Mix well.
- Add egg yolks (reserve whites for other use if desired), breadcrumbs, cornstarch, and shredded mozzarella cheese. Mix until well combined.
- Form and Fry the Rolls:
- Heat cooking oil in a frying pan over medium heat.
- Take a small amount of the cabbage and zucchini mixture, form into a cylindrical roll shape, and coat lightly with additional breadcrumbs.
- Fry the rolls in the hot oil until golden brown on all sides, turning as needed for even cooking.
- Once done, remove the rolls and place them on paper towels to drain excess oil.
Serving Suggestions:
- Serve hot as a main dish with a side of salad or steamed vegetables.
- They also make a great appetizer or snack when served with a dipping sauce like tzatziki or marinara.
Cooking Tips:
- Ensure to squeeze out the excess moisture from the zucchini and cabbage to prevent the cakes from becoming soggy.
- Adjust seasoning according to your taste preference.
Nutritional Benefits:
- Rich in vitamins and minerals from zucchini and cabbage.
- Good source of protein from eggs and cheese.
- Provides dietary fiber from vegetables and breadcrumbs.
Dietary Information:
- Vegetarian
- Nut-free (if using a nut-free breadcrumbs option)
Storage:
- These cakes are best enjoyed fresh and crispy. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven to regain crispiness.
Why You’ll Love This Recipe:
- Easy to make with simple ingredients.
- Crispy on the outside and soft on the inside.
- Versatile – serve as a main dish, side dish, or appetizer.
Conclusion:
These Cabbage and Zucchini Cakes are a fantastic way to enjoy the flavors of fresh vegetables in a crispy, savory form. Whether you’re looking for a quick dinner option or a tasty snack, these cakes are sure to satisfy. Enjoy making and sharing this delightful dish with your family and friends!
Ingredients
Method
Preparation
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes about 8 cakes