🥬 Vegan Cabbage Patties

Crispy and golden on the outside, tender and flavorful inside, these easy vegan cabbage patties are a delicious way to turn simple vegetables into a satisfying meal.

Makes: 10–12 patties
Prep: 20 minutes
Cook: 20 minutes
Total: ~40 minutes

Ingredients

• 4 cups finely shredded green cabbage
• 1 medium carrot, grated
• ½ medium onion, finely diced
• 2 garlic cloves, minced
• ½ cup cooked chickpeas, mashed
• ½ cup breadcrumbs or panko
• 2 tbsp all-purpose flour
• 2 tbsp ground flaxseed
• 5 tbsp water
• 2 tbsp nutritional yeast
• 1 tsp Dijon mustard
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil, for frying

👩‍🍳 Instructions

1. Make the flax binder: Mix flaxseed with water and let stand for 5–10 minutes until thickened.
2. Cook the cabbage: Heat 1 teaspoon of oil in a large skillet. Add cabbage, carrot, and onion. Cook over medium heat for 5–7 minutes, stirring frequently, until softened. Add garlic and cook for another minute.
3. Remove excess moisture: Transfer the vegetables to a bowl and allow them to cool slightly. If they seem very wet, squeeze out excess moisture with a clean kitchen towel.
4. Make the mixture: Add mashed chickpeas, breadcrumbs, flour, nutritional yeast, Dijon mustard, flax mixture, cumin, paprika, garlic powder, salt, pepper, and parsley. Mix thoroughly.
5. Shape: Let the mixture rest for 5 minutes, then form into 10–12 compact patties. If the mixture feels too soft, add another tablespoon or two of breadcrumbs.
6. Chill: Refrigerate the patties for 15 minutes. This helps them stay together while cooking.