Hearty, wholesome, and absolutely delicious, these Carrot and Cabbage Patties with Garlic Dill Sour Cream Sauce bring together the comforting flavors of lightly spiced vegetables, fragrant herbs, and creamy sauce into one unforgettable vegetarian dish. Perfect for lunch, dinner, or even as an appetizer, this recipe celebrates humble vegetables like carrots and cabbage, elevating them with aromatic Provençal herbs, rich cheese, breadcrumbs, and warming spices like paprika. The accompanying garlic-dill sour cream sauce with a splash of lemon and apple cider vinegar adds a zesty, cooling contrast to the pan-fried golden patties.
Whether you’re trying to eat more plant-based meals, reduce waste by using up vegetables, or simply looking for something new and satisfying to try, this recipe will earn its place in your regular rotation. It’s nutritious, family-friendly, and easy to make with everyday ingredients.
Cooking Time
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Yield: 4 servings
Cuisine: European-inspired vegetarian
Ingredients
For the patties:
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2 medium carrots
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2 eggs
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2 tablespoons unsalted butter
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon Provençal herbs (or Italian herb mix)
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2 tablespoons chopped fresh parsley
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½ cup grated hard cheese (cheddar, gouda, or your favorite)
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½ cup breadcrumbs
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½ teaspoon paprika
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2 tablespoons flour
For the garlic dill sour cream sauce:
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½ cup sour cream
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2 cloves garlic, minced
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1 tablespoon chopped fresh dill
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Juice of ½ lemon
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Salt and pepper to taste
For the side salad (optional but recommended):
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1½ cups finely shredded cabbage
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1 medium carrot, grated
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1 small cucumber, thinly sliced
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1 tablespoon apple cider vinegar
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Salt and black pepper to taste
Step-by-Step Cooking Directions
1. Prepare the carrots
Peel and chop the carrots, then place them in a saucepan. Cover with water and bring to a boil. Cook for about 25 minutes or until tender. Drain and mash them with a fork or potato masher. Let cool slightly.
2. Mix the patty ingredients
In a large bowl, combine the mashed carrots with the eggs, butter, salt, black pepper, Provençal herbs, and chopped parsley. Stir until smooth and evenly mixed.
3. Add cheese, breadcrumbs, and flour
Grate your chosen hard cheese and mix it into the bowl along with the breadcrumbs, paprika, and flour. The mixture should be thick enough to shape into small patties. If too wet, add a bit more breadcrumbs or flour.
4. Shape and cook the patties
With clean hands, shape the mixture into round patties. Heat a bit of oil or butter in a nonstick skillet over medium heat. Cook the patties for about 3–4 minutes on each side, or until golden and crisp. Place on a paper towel-lined plate to absorb any excess oil.
5. Prepare the garlic dill sour cream sauce
In a small bowl, whisk together sour cream, minced garlic, chopped dill, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
6. Make the side salad (optional)
In a medium bowl, combine shredded cabbage, grated carrot, sliced cucumber, and apple cider vinegar. Season with salt and pepper and toss until evenly coated. Let sit for 5–10 minutes before serving to soften the cabbage slightly.
7. Serve
Serve the warm patties with a generous dollop of garlic dill sauce on the side and a scoop of the fresh cabbage salad for contrast and crunch.
Nutritional Information (per serving)
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Calories: ~290
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Protein: 9g
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Fat: 18g
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Carbohydrates: 20g
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Fiber: 4g
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Sugar: 5g
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Calcium: 15% DV
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Vitamin A: Over 100% DV
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Vitamin C: 35% DV
The Origins and Popularity of the Recipe
Vegetable patties are a popular staple across many cultures—think Indian aloo tikki, Middle Eastern falafel, or Eastern European draniki. This version leans into European and Mediterranean flavors with Provençal herbs, cheese, and sour cream, combining textures and tastes that feel both rustic and comforting. The recipe is popular in vegetarian circles for its use of common vegetables like carrots and cabbage, which are inexpensive, nutritious, and widely available.
Reasons Why You’ll Love the Recipe
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Budget-Friendly: Uses pantry staples and affordable vegetables.
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Vegetarian: No meat, but full of flavor and satisfying textures.
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Kid-Friendly: Mild and cheesy with a crispy finish.
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Easy to Customize: Adapt with different herbs, spices, or veggies.
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Meal Prep Ready: Patties keep well and can be frozen.
Health Benefits
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Carrots are rich in beta-carotene (Vitamin A), supporting eye health.
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Cabbage provides antioxidants and fiber for digestive health.
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Garlic and dill offer antimicrobial and anti-inflammatory properties.
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Sour cream (in moderation) contains probiotics for gut health.
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Eggs and cheese add protein and calcium to support muscles and bones.
Serving Suggestions
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As a main dish with a salad and crusty bread.
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As a sandwich filling in pita or flatbread with lettuce and tomato.
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Alongside roasted potatoes or rice for a heartier meal.
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Cut into smaller pieces and served as party appetizers or tapas.
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Topped with a poached or fried egg for a brunch-style plate.
Common Mistakes to Avoid
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Not draining the carrots well: Too much moisture can cause patties to fall apart.
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Overcrowding the pan: Makes them steam rather than crisp.
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Skipping chilling (if needed): Refrigerating the mixture for 10–15 minutes helps patties hold their shape.
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Overmixing: Keep it gentle to avoid dense patties.
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Using low-moisture cheese: Grate fresh cheese to ensure melting and flavor.
Pairing Recommendations
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Beverages: Try a crisp white wine, sparkling water with lemon, or mint iced tea.
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Sides: Roasted root vegetables, quinoa, or a grain salad with vinaigrette.
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Sauces: Pair with tzatziki, spicy harissa yogurt, or lemon tahini drizzle for variation.
Cooking Tips
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Use a nonstick or well-seasoned skillet to prevent sticking.
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Try baking instead of frying for a lighter version—about 375°F (190°C) for 20–25 minutes, flipping halfway.
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Add a pinch of chili flakes if you like heat.
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Prep the patties a day in advance and refrigerate until ready to cook.
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Use a ring mold for evenly sized, neat patties.
Similar Recipes to Try
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Zucchini and Chickpea Patties with Yogurt Sauce
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Potato and Cheese Fritters with Chive Sour Cream
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Cauliflower Cakes with Lemon Herb Sauce
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Spinach and Carrot Patties with Hummus
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Lentil and Sweet Potato Patties with Cilantro Yogurt
Variations to Try
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Add mashed potatoes for a more filling patty.
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Use other veggies like grated zucchini, sweet potato, or beet.
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Swap the cheese for feta or goat cheese for a tangier taste.
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Make them vegan by using a flax egg and plant-based cheese.
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Add nuts or seeds like sunflower or crushed walnuts for texture.
Ingredient Spotlight
Carrots: These orange root vegetables are the star of the show. When cooked and mashed, they add natural sweetness, softness, and a vibrant color to the patties. They’re rich in beta-carotene (a precursor to Vitamin A), and are excellent for eye and skin health. Plus, they pair beautifully with herbs, cheese, and creamy sauces.
Cabbage: A crunchy cruciferous vegetable that complements the softer texture of carrots. It adds volume, fiber, and a fresh note to the optional salad side, balancing out the richness of the patties.
Conclusion Paragraph
If you’re looking for a satisfying, healthy, and flavorful vegetarian recipe, these Carrot and Cabbage Patties with Garlic Dill Sour Cream Sauce are a perfect choice. They’re nourishing without being heavy, easy to adapt to your tastes, and great for any occasion—from casual weeknight dinners to brunch spreads. With their golden crust, cheesy goodness, and refreshing garlic-dill dip, they’re sure to become a new favorite in your kitchen.
10 Comprehensive Frequently Asked Questions
1. Can I make these patties vegan?
Yes, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use plant-based cheese or omit the cheese entirely.
2. Can I bake instead of fry them?
Absolutely! Bake at 375°F (190°C) on a greased or parchment-lined baking sheet for 20–25 minutes, flipping halfway through.
3. How do I store leftovers?
Refrigerate cooked patties in an airtight container for up to 4 days. Reheat in a skillet or oven for best texture.
4. Can I freeze these patties?
Yes. Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in the oven.
5. What cheese works best?
Cheddar, gouda, parmesan, or mozzarella all work well. Use your favorite hard or semi-hard cheese.
6. How do I make the patties hold together better?
If the mix is too loose, add extra breadcrumbs or refrigerate it before shaping. Ensure the carrots are well-drained.
7. Can I use pre-cooked or canned carrots?
Yes, as long as they are soft and well-drained. Mash before using.
8. Is the salad necessary?
Not required, but highly recommended! It adds freshness and crunch that pairs perfectly with the rich patties.
9. Can I use dried herbs instead of fresh?
Yes. Use 1 teaspoon dried herbs for every tablespoon of fresh.
10. What other sauces can I serve this with?
Try tzatziki, ranch, lemon-garlic aioli, or a tahini yogurt sauce for a different twist.