Prepare Flax Eggs:
In a small bowl, mix ground flaxseeds with water to create flax eggs. Let it sit for a few minutes to thicken.
Combine Ingredients:
In a large mixing bowl, combine shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, flax eggs, minced garlic, onion powder, smoked paprika, ground cumin, salt, pepper, and chopped fresh parsley. Mix well to form a cohesive mixture.
Shape into Patties:
Take a portion of the mixture and shape it into a patty using your hands. Repeat until all the mixture is used.
Cook Patties:
In a large skillet, heat olive oil over medium heat. Place the cabbage patties in the skillet, ensuring they have enough space between them. Cook for 4-5 minutes on each side or until golden brown and crisp.
Drain and Serve:
Place the cooked Vegan Cabbage Patties on a plate lined with paper towels to drain any excess oil. Serve hot.
Optional: Bake or Air Fry:
If preferred, you can bake the patties in a preheated oven at 375°F (190°C) for approximately 20-25 minutes, flipping them halfway through. Alternatively, air fry the patties until golden brown and crisp.
Nutrition Facts (Per Serving – Makes about 10 patties):
Calories: 150
Fat: 8g
Protein: 5g
Total Carbohydrates: 15g
Dietary Fiber: 4g
Sugars: 2g
Enjoy the savory taste and crisp exterior of these Vegan Cabbage Patties, perfect for a wholesome meal or a delightful snack!
