Ingredients
Method
Prepare the Cabbage:
- Place the shredded cabbage in a bowl, sprinkle with salt, and let it sit for 10 minutes. Squeeze out excess moisture.
Make the Batter:
- In a large bowl, mix the cabbage, grated carrot, grated potato, onion, garlic, eggs, oats, flour, Italian herbs, dill, salt, and black pepper. Stir until well combined.
Cook the Fritters:
- Heat olive oil in a frying pan over medium heat.
- Scoop a portion of the batter, shape it into a small patty, and place it in the pan.
- Fry for 3-4 minutes per side, until golden brown and crispy. Repeat with the remaining batter.
Make the Sauce:
- In a small bowl, mix mayonnaise, Greek yogurt, soy sauce, and black pepper.
Serve & Enjoy:
- Serve the fritters warm with the dipping sauce on the side. Garnish with fresh dill for extra flavor.
Notes
- For extra crispiness: Let the cabbage sit with salt before mixing to remove excess water.
- Baking option: Instead of frying, bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven.
- Customization: Add grated zucchini, cheese, or chili flakes for extra flavor.