Cabbage and Carrot Patties

Dive into the world of wholesome and hearty vegetarian cuisine with these Cabbage and Carrot Patties, a delightful alternative to traditional meat dishes. Melding the subtle sweetness of carrots with the crisp freshness of cabbage, these patties are a testament to the versatility of vegetables. Bound with aromatic spices and fried to perfection, they offer a satisfying crunch with every bite, complemented beautifully by the tangy and herby Greek yogurt sauce. Whether you’re a steadfast vegetarian or just looking to incorporate more veggies into your diet, this recipe promises a flavorful journey.

The beauty of these patties lies not only in their taste but also in their simplicity and adaptability. They can be served as a main course, a side dish, or even as a burger patty for a vegetarian twist on the classic. The creamy sauce, infused with dill and pickled cucumber, adds a refreshing zing that elevates the patties to a new level of deliciousness. Perfect for busy weeknights, leisurely weekend lunches, or even as a novel dish for your next gathering, these Cabbage and Carrot Patties are sure to impress.

Full Recipe:


  • 500g cabbage, finely chopped or shredded
  • 1 carrot, grated
  • 2 onions, finely chopped
  • 3 cloves of garlic, minced
  • 3 eggs
  • 4 tbsp flour (60g)
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp black pepper
  • Vegetable oil for frying
  • Sauce:
  • 3 tablespoons Greek yogurt
  • 2 sprigs of dill, finely chopped
  • 1 pickled cucumber, grated
  • 1 clove of garlic, minced
  • 1/3 tsp paprika



  1. Prepare the Patties: In a large bowl, mix together the cabbage, carrot, onions, garlic, eggs, flour, salt, paprika, and black pepper until well combined.
  2. Cook the Patties: Heat a generous amount of vegetable oil in a frying pan over medium heat. Form small patties from the mixture and fry for about 3-4 minutes on each side until golden brown. Drain on a paper towel.
  3. Prepare the Sauce: Mix together the Greek yogurt, dill, pickled cucumber, garlic, and paprika.
  4. Serve: Serve hot with the yogurt sauce on top.

Prep Time: 15 minutes | Cooking Time: 8 minutes | Total Time: 23 minutes

Kcal: 200 kcal | Servings: 4

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