These zucchini and cabbage patties are a simple, satisfying option for snacks, sides, or a light lunch. Crisp outside and tender inside, they rely on fresh vegetables and herbs rather than heavy seasoning.
The recipe is flexible—herbs, spices, or cheeses can be adjusted depending on what’s on hand. Start by grating zucchini and shredding cabbage, then squeeze out excess moisture to prevent sogginess. Mix with chopped onion, garlic, parsley, eggs, and optional Parmesan. Breadcrumbs and a bit of flour help bind the patties, while salt, pepper, paprika, and cumin add gentle warmth.
Form small patties and cook in olive oil for three to four minutes per side until golden. Serve hot with sour cream, Greek yogurt, or tzatziki, or pair with salad or roasted vegetables. Leftovers keep three days and reheat best in a pan or oven to preserve crispiness.
Nutritious, adaptable, and easy, these patties show that simple ingredients handled with care make great food.
