Vegetarian patties with pointed cabbage

Ingredients

• 500 gpointed cabbage
• 1 tspsalt
• 100 ml (1 dl)water
• 3 clovesgarlic
• 2eggs
• 120 g (2 dl)plain flour
• 90 g (1 dl)sesame seeds
• 1 tspground black pepper
• 1/2 tspsalt

Instructions

1. 1

   Finely chop cabbage

   Chop the pointed cabbage very finely in a mini chopper or food processor.

2. 2

   Salt the cabbage

   Put the cabbage in a bowl with the water and 1 tsp salt, and mix well. Leave it for 15 minutes so the salt draws moisture from the cabbage.

3. 3

   Mix the batter

   Place the cabbage in a clean tea towel and squeeze out as much liquid as possible. Transfer it to a bowl and mix with the pressed garlic, eggs, flour, sesame seeds, pepper and 1/2 tsp salt.

4. 4

   Fry the patties

   Heat oil in a frying pan and use a spoon to shape small patties, using about 1 tbsp of mixture for each. Fry over medium heat for about 5 minutes on each side.

What are pointed cabbage patties?

These are small pan-fried vegetable patties made with pointed cabbage, a tender, mild member of the cabbage family. The recipe has a simple home-cooking style rather than a distinct regional tradition.

Here, salting and squeezing the cabbage helps keep the mixture from becoming watery, while sesame seeds add a nutty note and help the patties brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 4g protein, 9g carbs, 6g fat.

The flour supplies most of the carbohydrates, while sesame seeds, eggs and the frying oil contribute much of the fat; eggs and sesame also provide some protein. Serve a few patties with a generous salad or vegetables for a more balanced plate.

Why salt and squeeze the cabbage?

Salt: the 15-minute rest draws moisture out of the finely chopped cabbage before it goes into the batter.

Squeezing: remove as much liquid as you can with a clean tea towel. Drier cabbage makes it easier for the patties to hold their shape in the pan.

Getting the mixture ready

Fine chopping: small, even pieces are easier to bind with the eggs and flour and make the patties simpler to shape.

Binding: mix the squeezed cabbage thoroughly with the garlic, eggs, flour and sesame so each spoonful contains a little of everything.

Shaping and frying

Portions: use about 1 tbsp of mixture per patty, as in the recipe, and shape each one gently with the spoon.

Pan heat: cook over medium heat for about 5 minutes per side. Turn when the underside is browned and the patty holds together; adjust the heat if it darkens too quickly.

Serving ideas

Pasta salad: serve the patties alongside a pasta salad for a casual meal.

Sandwiches: tuck them into bread with salad or another favourite filling. They also work as a side dish with a range of meals.

Making a batch

Timing: allow 15 minutes for the cabbage to rest, then factor in the time needed to squeeze it and fry the patties in batches.

Batch cooking: avoid packing the pan too tightly, since crowded patties are harder to turn evenly. Keep finished patties aside while you cook the rest.

Recipe notes & tips

• Chop the cabbage finely so the patties are easier to shape.
• Squeeze the cabbage firmly in a clean tea towel before mixing the batter.
• Measure roughly 1 tbsp of mixture for each patty to keep portions similar.
• Let the pan reach medium heat before adding the patties.
• Turn the patties carefully once the first side is browned and set.

Variations

• Add fresh herbs: mix chopped parsley or chives into the batter.
• Change the seasoning: add a little ground cumin for a warmer flavour.
• Serve with a dip: pair the patties with a yoghurt-based sauce.
• Make them smaller: use less mixture per patty for bite-sized portions.
• Add spring onion: finely slice it and mix it through the cabbage batter.

Common mistakes to avoid

• Skipping the rest: give the cabbage 15 minutes with salt and water so it releases moisture.
• Leaving excess liquid: squeeze the cabbage well or the mixture may be difficult to shape.
• Chopping too coarsely: finer cabbage makes more cohesive patties.
• Using high heat: cook over medium heat so the outside does not brown before the patties are cooked through.
• Overfilling the pan: leave room to turn each patty without breaking it.

How to store

Cool leftover patties and refrigerate them in a sealed container for up to 3 days. Reheat in a frying pan over medium-low heat until hot, or warm them in the oven; a microwave will soften the crisp edges.

Frequently asked questions