These vegan cabbage patties are a delightful blend of crispy exteriors and savory interiors, offering a nutritious and flavorful way to enjoy plant-based ingredients. Packed with shredded cabbage, grated carrots, and protein-rich quinoa, they are a great snack or light meal that’s both satisfying and wholesome. With minimal effort, you can create a dish that is healthy, tasty, and fun to make!
Why You’ll Love This Recipe
Crispy on the outside and soft on the inside, these vegan cabbage patties are not only packed with flavor but also full of nutrients. They're perfect for meal prep, a light dinner, or as a snack to fuel your day. The combination of quinoa and chickpea flour gives them a great texture, while nutritional yeast adds a cheesy flavor without any dairy. Plus, the flax eggs make them completely plant-based and binding. They are versatile, easy to make, and satisfyingly crunchy with every bite. Whether you're following a vegan diet or just looking for a tasty veggie option, this recipe will quickly become a favorite in your kitchen.
Ingredients
- 3 cups shredded cabbage
- 1 cup grated carrots
- 1 cup cooked quinoa or rice
- ½ cup chickpea flour
- ¼ cup nutritional yeast
- 2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 3 tablespoons olive oil (for cooking)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare Flax Eggs:
In a small bowl, mix the ground flaxseeds with the water to create flax eggs. Let the mixture sit for a few minutes until it thickens. -
Combine Ingredients:
In a large mixing bowl, combine the shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, flax eggs, minced garlic, onion powder, smoked paprika, cumin, salt, pepper, and parsley. Mix thoroughly until all the ingredients come together into a cohesive mixture. -
Shape into Patties:
Scoop portions of the mixture and shape them into patties using your hands. Continue until all the mixture is shaped into patties. -
Cook the Patties:
Heat olive oil in a large skillet over medium heat. Add the patties, ensuring enough space between them. Cook for 4–5 minutes on each side until golden brown and crispy. -
Drain and Serve:
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot and enjoy!
Optional - Bake or Air Fry:
For a lighter option, bake the patties in a preheated oven at 375°F (190°C) for 20–25 minutes, flipping halfway through. Alternatively, air fry them until golden and crispy.
Servings and Timing
- Servings: 6 patties
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Storage/Reheating
Store leftover cabbage patties in an airtight container in the refrigerator for up to 3 days. To reheat, you can either use a microwave for quick reheating or crisp them back up in a skillet over medium heat for 2–3 minutes on each side. If you prefer to bake or air fry them for reheating, place them in a preheated oven at 375°F (190°C) for 10–12 minutes or air fry them for 5 minutes until heated through and crispy.
FAQs
How do I make these cabbage patties gluten-free?
Simply ensure that the chickpea flour and quinoa or rice you use are certified gluten-free, and you can make this recipe entirely gluten-free!
Can I use other vegetables in this recipe?
Yes! You can customize these patties by adding vegetables such as zucchini, bell peppers, or spinach. Just make sure to adjust the amount of flour to maintain the right consistency.
How can I make these cabbage patties spicier?
If you like a bit of heat, add some cayenne pepper, red pepper flakes, or chopped fresh chili peppers to the mixture to give them an extra kick.
Can I freeze these patties?
Yes! You can freeze the uncooked patties on a baking sheet and transfer them to a freezer bag once frozen. When you’re ready to cook, simply fry or bake them directly from the freezer. Just add a couple of extra minutes to the cooking time.
How can I make the patties without flax eggs?
If you don’t have flaxseeds, you can use chia seeds in place of the flax or substitute with another egg replacer like mashed banana or apple sauce.
Can I bake the patties instead of frying them?
Absolutely! For a lighter version, bake the patties in the oven at 375°F (190°C) for about 20–25 minutes, flipping them halfway through.
How do I make the cabbage patties crispy?
The key to crispy patties is to make sure your skillet is hot enough before adding the patties. You can also lightly press the patties as they cook to ensure even crispiness.
What kind of oil can I use to cook these patties?
Olive oil is ideal for pan-frying these patties due to its rich flavor and healthy fat content. However, you can use other oils such as avocado oil or coconut oil if you prefer.
Can I use rice instead of quinoa?
Yes, rice is a great substitute for quinoa in this recipe. You can use brown rice or white rice, depending on your preference.
Can I add more protein to the patties?
If you'd like to increase the protein content of these patties, consider adding cooked lentils, tempeh, or a plant-based protein powder to the mixture.
Conclusion
These vegan cabbage patties are a delicious, nutritious, and versatile dish that you can enjoy as a snack, appetizer, or main course. With simple ingredients, easy preparation, and a crispy, savory finish, they’re sure to become a regular in your kitchen. Whether you prefer them fried, baked, or air-fried, you’ll love the balance of flavors and the wholesome nature of this plant-based recipe. Enjoy them hot out of the pan, or store them for a quick meal later in the week!
Vegan Cabbage Patties
- Total Time: 40 minutes
- Yield: 6 patties
- Diet: Vegan
Description
These Vegan Cabbage Patties are the perfect healthy snack or light meal, combining crispy exteriors with savory, plant-based ingredients like shredded cabbage, quinoa, and chickpea flour. Ideal for meal prep, they’re flavorful, satisfying, and versatile, packed with protein and nutrients without any dairy. Enjoy them fried, baked, or air-fried for a delicious plant-based treat!
Ingredients
Ingredients:
- 3 cups shredded cabbage
- 1 cup grated carrots
- 1 cup cooked quinoa or rice
- ½ cup chickpea flour
- ¼ cup nutritional yeast
- 2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 3 tablespoons olive oil (for cooking)
Instructions
Instructions:
- Prepare Flax Eggs: In a small bowl, combine ground flaxseeds and water, and let it sit for a few minutes to thicken.
- Combine Ingredients: In a large bowl, mix shredded cabbage, grated carrots, cooked quinoa or rice, chickpea flour, nutritional yeast, flax eggs, garlic, onion powder, smoked paprika, cumin, salt, pepper, and parsley.
- Shape Patties: Scoop portions of the mixture and form into patties using your hands.
- Cook Patties: Heat olive oil in a skillet over medium heat. Add patties and cook for 4–5 minutes per side until golden brown and crispy.
- Drain and Serve: Place patties on paper towels to drain excess oil. Serve hot and enjoy!
Optional - Bake or Air Fry:
- For a lighter version, bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
- Alternatively, air fry until golden and crispy.
Notes
- Gluten-Free Option: Use certified gluten-free chickpea flour and quinoa or rice.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven for crispy results.
- Freezing: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen with extra time.
- Variations: Add your favorite veggies, spices, or proteins to customize.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
