Vegan Cabbage Patties
Crispy outside, tender inside vegan cabbage patties made with shredded cabbage, herbs, and simple pantry ingredients. These patties work as a snack, side dish, sandwich filling, or light meal.
Yield
10–12 patties
Ingredients
Main Ingredients
- 4 cups finely shredded cabbage
- Green cabbage, napa cabbage, or a mix
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, grated
- 2 green onions, sliced
- 1/4 cup chopped parsley or cilantro
Dry Ingredients
- 1 cup chickpea flour
- 1/2 cup breadcrumbs
- 2 tbsp cornstarch or potato starch
- 1 tsp baking powder
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili flakes (optional)
Wet Ingredients
- 2 tbsp olive oil
- 2–4 tbsp water as needed
- 1 tsp soy sauce or tamari
- 1 tsp lemon juice
For Frying
- 3–4 tbsp oil
Optional Add-Ins
- Finely chopped spinach
- Corn kernels
- Jalapeños
- Sesame seeds
- Nutritional yeast
- Grated zucchini (squeezed dry)
Equipment
- Large mixing bowl
- Frying pan or skillet
- Box grater
- Spatula
Instructions
Step 1: Prepare the Cabbage
- Finely shred the cabbage.
- Place cabbage in a large bowl.
- Sprinkle with 1/2 tsp salt.
- Massage for 2–3 minutes until slightly softened.
- Let sit 10 minutes.
- Squeeze out excess moisture lightly.
This prevents soggy patties.
Step 2: Mix Vegetables
Add to the bowl:
- Onion
- Garlic
- Carrot
- Green onions
- Fresh herbs
Mix thoroughly.
Step 3: Add Dry Ingredients
Add:
- Chickpea flour
- Breadcrumbs
- Cornstarch
- Baking powder
- Remaining spices and salt
Mix evenly.
Step 4: Add Wet Ingredients
Add:
- Olive oil
- Soy sauce
- Lemon juice
Mix well.
Gradually add water 1 tbsp at a time until mixture holds together when pressed.
The mixture should be thick, not runny.
Step 5: Shape Patties
- Scoop about 1/4 cup mixture.
- Press firmly into patties about:
- 1/2 inch thick
- 2.5–3 inches wide
Place on a tray or plate.
Step 6: Cook the Patties
Pan-Frying Method
- Heat oil in skillet over medium heat.
- Add patties without overcrowding.
- Cook 4–5 minutes per side until:
- Deep golden brown
- Crisp edges
- Transfer to paper towel-lined plate.
Baking Method
- Preheat oven to 400°F (200°C).
- Line tray with parchment paper.
- Brush patties lightly with oil.
- Bake:
- 20 minutes
- Flip
- Bake another 15–20 minutes
Air Fryer Method
- Preheat air fryer to 375°F (190°C).
- Lightly oil patties.
- Air fry 12–15 minutes, flipping halfway.
Serving Suggestions
Serve with:
- Garlic vegan yogurt sauce
- Tahini sauce
- Sriracha mayo
- Sweet chili sauce
- Hummus
Great with:
- Salads
- Rice bowls
- Wraps
- Burgers
Simple Garlic Tahini Sauce
Ingredients
- 1/4 cup tahini
- 1 garlic clove
- 1 tbsp lemon juice
- 2–4 tbsp water
- Salt to taste
Method
Whisk until creamy.
Flavor Variations
Asian Style
Add:
- Ginger
- Sesame oil
- Soy sauce
- Sesame seeds
Indian Style
Add:
- Curry powder
- Turmeric
- Cilantro
- Green chili
Mediterranean Style
Add:
- Dill
- Oregano
- Nutritional yeast
Storage
Refrigerator
- Up to 4 days
Freezer
- Up to 2 months
Freeze cooked patties with parchment between layers.
Reheating
Best reheated in:
- Skillet
- Oven
- Air fryer
Avoid microwave if possible to preserve crispness.
Approximate Nutrition (Per Patty)
- Calories: 90–130
- Protein: 3–5 g
- Fiber: 2–4 g
Values depend on frying method and size.
