Instructions:
Prepare the Vegetables:
- Start by shredding the cabbage finely and grating the zucchinis. Place the grated zucchini in a colander, sprinkle with a little salt, and let it sit for about 10 minutes. This helps to draw out excess moisture from the zucchini.
Combine Ingredients:
- In a large mixing bowl, combine the shredded cabbage, drained zucchini, chopped onion, and minced garlic. Add the Parmesan cheese, breadcrumbs, beaten eggs, parsley, salt, pepper, and paprika (if using). Mix everything together until well combined.
Form the Patties:
- Using your hands, form the mixture into small patties, about the size of a golf ball, and then flatten them slightly. The mixture should hold together, but if it's too wet, you can add a bit more breadcrumbs.
Cook the Patties:
- Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add the patties in batches, being careful not to overcrowd the pan. Fry the patties for about 3-4 minutes on each side, or until they are golden brown and crispy.
Drain and Serve:
- Remove the cooked patties from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the patties hot, with a side of yogurt or sour cream, or your favorite dipping sauce.
Tips for Perfect Patties
- Moisture Control: Make sure to drain the grated zucchini well to prevent the patties from being too wet and falling apart.
- Cheese Variations: While Parmesan adds a nice flavor, you can also try using other cheeses like feta or cheddar for a different taste.
- Gluten-Free Option: Use gluten-free breadcrumbs if you need to keep the recipe gluten-free.
- Baking Option: For a lighter version, you can bake the patties in the oven at 375°F (190°C) for 15-20 minutes, flipping halfway through, until they are golden and crispy.
Next time you're looking for a delicious and healthy dish, try these Savory Cabbage and Zucchini Patties. They're easy to make, full of flavor, and perfect for any meal. Enjoy!!
