Description

These golden, crispy cabbage and egg fritters are a simple, wholesome, and flavorful dish you’ll find yourself making again and again. Made with humble ingredients like shredded cabbage, eggs, and oats, they’re versatile enough for breakfast, lunch, or dinner. Whether you serve them hot from the skillet with a dollop of yogurt or tucked into a pita with fresh herbs, they’re sure to become a household favorite.

Ingredients

Scale

700 grams of cabbage, finely shredded
5 large eggs
Salt, to taste
3 tablespoons oats
2 tablespoons flour
1 medium onion, finely chopped
Olive oil, for frying
1 medium carrot, grated
1 medium potato, grated
Italian herbs, to taste
1 sprig of dill, chopped
2 tablespoons mayonnaise
2 tablespoons Greek yogurt
Soy sauce, to taste
Black pepper, to taste
1 clove garlic, minced

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Instructions

In a large mixing bowl, combine the shredded cabbage, grated carrot, grated potato, chopped onion, and chopped dill.
Add in the oats, flour, and minced garlic. Mix well.
Crack in the eggs and mix until fully incorporated.
Stir in the mayonnaise, Greek yogurt, soy sauce, Italian herbs, salt, and black pepper. Mix until a thick batter forms.
Heat a generous amount of olive oil in a non-stick or cast iron skillet over medium heat.
Using a spoon or your hands, form small patties and place them in the hot oil.
Cook for 3–4 minutes on each side, or until golden brown and crispy.
Transfer to a plate lined with paper towels to drain any excess oil.
Serve warm with yogurt, sour cream, or your favorite dipping sauce.

Notes

Make sure to squeeze out excess moisture from the cabbage, potato, and carrot before mixing to prevent sogginess.
You can bake these fritters instead of frying: place on a lined baking sheet and bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
Add cheese, chili flakes, or cooked meat to change up the flavor.
Perfect for freezing: just cool completely, freeze in layers, and reheat in a skillet or oven.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Snack
Method: Pan-Frying
Cuisine: Eastern European