These golden vegetable patties are inspired by the dish shown in your photo: a simple mixture of finely shredded cabbage, carrot, green onions, and eggs, transformed into tender, savory patties with beautifully browned, crispy edges.
They are inexpensive, easy to make, and surprisingly satisfying. The outside becomes golden and lightly crisp while the inside stays soft, moist, and packed with vegetables. They make a wonderful breakfast, lunch, light dinner, appetizer, or side dish.
One of the best things about this recipe is its flexibility. You can prepare the mixture with basic ingredients already in your kitchen, then fry the patties until golden. They are especially delicious served hot with sour cream, garlic yogurt sauce, ranch dressing, or a spicy dipping sauce.
🥬 Golden Cabbage & Carrot Fritters
Prep Time
20 minutes
Cook Time
20–25 minutes
Total Time
About 45 minutes
Servings
4–6
Makes
Approximately 12–16 patties
Ingredients
For the Vegetable Mixture
- 5 cups finely shredded green cabbage
- 1 large carrot, finely grated
- 4 green onions, finely chopped
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon dried dill, optional
For Cooking
- 3–4 tablespoons vegetable oil or olive oil
- Additional flour or breadcrumbs if needed
Optional Additions
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan
- 1 clove garlic, finely minced
- A pinch of chili flakes
- ½ teaspoon smoked paprika
- 2 tablespoons finely chopped cilantro
For the Creamy Garlic Dipping Sauce
- ½ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 small garlic clove, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley or dill
- Salt and black pepper to taste
Mix everything together and refrigerate until ready to serve.
Step 1: Prepare the Cabbage
The cabbage is the main ingredient, so preparing it correctly is important.
Remove any damaged outer leaves from the cabbage.
Cut it into quarters and remove the tough central core.
Using a sharp knife, mandoline, or food processor, shred the cabbage into very thin strips.
You want the cabbage to be fine rather than chunky.
Thin cabbage cooks quickly and produces patties that hold together better.
Place approximately 5 cups of shredded cabbage into a large bowl.
Sprinkle it with about ½ teaspoon salt.
Gently massage the cabbage with your hands for 1–2 minutes.
This helps soften the cabbage and draw out excess moisture.
Allow it to sit for approximately 10 minutes.
Step 2: Remove Excess Moisture
This is one of the most important steps in the entire recipe.
Cabbage and carrots naturally contain a lot of water. If you skip this step, your patties may become difficult to shape and may fall apart during cooking.
After the cabbage has rested, squeeze it firmly with your hands.
You can also place it inside a clean kitchen towel and squeeze out the excess liquid.
Don’t worry about making the cabbage completely dry. You simply want to remove as much excess water as reasonably possible.
Grate the carrot and squeeze it gently as well if it releases a lot of moisture.
Place the cabbage and carrot back into the mixing bowl.
Step 3: Add the Green Onions
Finely chop the green onions.
Use both the white and green portions for maximum flavor.
Add them to the cabbage and carrot.
Green onions provide a mild onion flavor without overpowering the vegetables.
They also add beautiful green flecks throughout the finished patties, giving them the colorful appearance seen in the photograph.
Add the chopped parsley as well.
If you’re using dill, add it at this stage.
Step 4: Add the Eggs
Crack two large eggs into the vegetable mixture.
Eggs serve as an important binder.
They help hold the shredded vegetables together as the patties cook.
Using a large spoon or your hands, mix everything thoroughly.
Make sure the eggs are distributed evenly throughout the cabbage, carrot, and green onion.
Step 5: Add Flour and Breadcrumbs
Add:
- ½ cup all-purpose flour
- ¼ cup breadcrumbs
- Garlic powder
- Onion powder
- Paprika
- Black pepper
Mix everything together.
At this point, the mixture should be moist but thick enough to hold its shape when pressed together.
Take a small amount in your hand and squeeze it.
If it stays together, the mixture is ready.
If it feels too wet and falls apart immediately, add another tablespoon of breadcrumbs or flour.
Don’t add too much flour, though.
Too much flour can make the finished patties heavy and doughy instead of tender.
Step 6: Add Cheese for an Extra Delicious Version
Cheese is optional, but it makes these vegetable patties particularly delicious.
Add about ½ cup shredded cheddar cheese to the mixture.
Cheddar melts beautifully and adds richness.
You can also use mozzarella for a milder flavor or Parmesan for a stronger savory taste.
If using Parmesan, reduce the salt slightly because Parmesan is naturally salty.
Mix the cheese gently into the vegetable mixture.
Step 7: Shape the Patties
Line a plate or baking sheet with parchment paper.
Take approximately 2–3 tablespoons of the mixture.
Place it in your hands and gently compress it.
Shape it into a small oval or rectangular patty.
The patties in the photograph are somewhat elongated, almost like small vegetable croquettes, but you can make them round if you prefer.
Aim for a thickness of approximately ½–¾ inch.
Don’t make them excessively thick because the exterior may brown before the center cooks.
Continue shaping until all the mixture has been used.
You should get approximately 12–16 patties depending on their size.
Step 8: Heat the Pan
Place a large nonstick skillet over medium heat.
Add approximately 2 tablespoons of oil.
Allow the oil to heat for a minute or two.
You don’t want the pan smoking.
To test whether it’s ready, drop a tiny piece of the vegetable mixture into the pan.
It should begin sizzling immediately.
If it burns instantly, reduce the heat.
If it barely sizzles, allow the pan to heat a little longer.
Step 9: Fry the Vegetable Patties
Carefully place the patties into the hot pan.
Don’t overcrowd the skillet.
Leave enough space between each patty so you can easily turn them.
Cook for approximately 3–5 minutes on the first side.
Don’t move them around too much.
Let the bottom develop a golden crust before attempting to flip them.
Once the underside is beautifully browned, carefully turn each patty using a spatula.
Cook the second side for another 3–4 minutes.
If the patties are thicker, reduce the heat slightly and cook for another minute or two.
The finished patties should be:
- Golden brown outside
- Crisp around the edges
- Tender inside
- Fully cooked in the center
Transfer them to a plate lined with paper towels.
Repeat with the remaining mixture.
Add a little more oil between batches if necessary.
The Secret to Extra-Crispy Patties
If you want patties with an especially crispy exterior, there are several tricks you can use.
First, make sure you’ve removed excess water from the cabbage.
Second, don’t overcrowd the pan.
Third, make sure the oil is hot before adding the patties.
Finally, avoid flipping the patties repeatedly.
Allow one side to become properly browned before turning it.
For an even crispier coating, lightly dust the shaped patties with breadcrumbs immediately before frying.
This creates a thin crunchy exterior while keeping the center soft.
Oven-Baked Version
If you prefer not to fry them, these cabbage patties can also be baked.
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Arrange the patties in a single layer.
Lightly brush or spray both sides with oil.
Bake for approximately 20–25 minutes, turning them halfway through.
For extra browning, place them under the broiler for the final 1–2 minutes, watching them carefully.
The baked version won’t be quite as crisp as the pan-fried version, but it is convenient and requires less oil.
Air Fryer Version
These vegetable patties are also excellent in an air fryer.
Preheat the air fryer to 375°F (190°C).
Lightly brush the patties with oil.
Place them in a single layer in the basket.
Air fry for approximately 10–14 minutes, turning halfway through.
Depending on the size and thickness of your patties, they may need a few additional minutes.
Avoid stacking them.
Air circulation is essential for achieving a crisp exterior.
🥣 Creamy Garlic Sauce
The patties are delicious by themselves, but a simple dipping sauce makes them even better.
Combine:
- ½ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 grated garlic clove
- 1 tablespoon lemon juice
- Fresh dill or parsley
- Salt
- Black pepper
Stir until smooth.
Refrigerate for at least 15 minutes before serving.
The cool, tangy sauce is a wonderful contrast to the hot, crispy vegetable patties.
Other Delicious Sauces
You can serve these patties with many different sauces.
Spicy Mayo
Mix mayonnaise with a little hot sauce and lemon juice.
Garlic Yogurt
Combine Greek yogurt, garlic, lemon, dill, salt, and pepper.
Sour Cream & Herbs
Simply mix sour cream with fresh dill, parsley, and black pepper.
Sweet Chili Sauce
The sweetness and mild heat work surprisingly well with the savory cabbage.
Ranch Dressing
A simple store-bought ranch dressing makes an easy dipping option.
Recipe Variations
🧀 Cheesy Cabbage Patties
Add ½ cup shredded cheddar.
For an even cheesier version, add mozzarella and Parmesan together.
The cheese melts into the patties and creates delicious browned areas around the edges.
🥔 Cabbage & Potato Patties
Add one medium cooked potato, mashed until smooth.
This creates a softer interior and makes the patties more substantial.
You may need to add an extra tablespoon or two of breadcrumbs.
🌽 Cabbage, Carrot & Corn Patties
Add ½ cup drained sweet corn.
Corn provides little bursts of sweetness throughout the patties.
🌶️ Spicy Vegetable Patties
Add:
- ½ chopped jalapeño
- ¼ teaspoon chili flakes
- ½ teaspoon smoked paprika
This creates a delicious spicy version.
🍗 Add Chicken
For a more protein-rich meal, add approximately 1 cup finely shredded cooked chicken.
Make sure the chicken is finely shredded so the patties remain easy to shape.
You may need a little additional egg or breadcrumbs depending on the mixture.
How to Keep the Patties From Falling Apart
If your patties are breaking apart during cooking, don’t panic.
There are several possible causes.
Too much moisture
Squeeze the cabbage and carrot more thoroughly.
Not enough binder
Add another egg or a few tablespoons of breadcrumbs.
Too much flipping
Let the first side develop a crust before turning.
Pan isn’t hot enough
A properly heated skillet allows the outside to set quickly.
Patties are too large
Smaller patties are easier to turn and less likely to break.
Make-Ahead Instructions
You can prepare the mixture several hours in advance.
Mix all the ingredients, cover the bowl, and refrigerate.
When you’re ready to cook, shape the patties and fry them fresh.
You can also shape the uncooked patties in advance and keep them covered in the refrigerator for several hours.
This makes the recipe convenient for entertaining.
Storage
Store leftover cooked patties in an airtight container in the refrigerator.
They are best eaten within 3–4 days.
To reheat, use a skillet over medium heat for a few minutes on each side.
This is preferable to microwaving if you want to maintain the crispy exterior.
You can also reheat them in an oven or air fryer.
For the oven, heat at approximately 375°F (190°C) until warmed through.
For the air fryer, approximately 350°F (175°C) for 4–6 minutes works well.
Can You Freeze Them?
Yes.
Allow the cooked patties to cool completely.
Arrange them in a single layer on a baking sheet and freeze until firm.
Then transfer them to a freezer-safe bag or container.
Place parchment paper between layers if necessary.
They can be reheated directly from frozen in an oven or air fryer.
This makes them an excellent meal-prep option.
What to Serve With Cabbage Patties
These vegetable fritters are versatile enough to serve as either a main dish or a side.
For a light meal, serve them with:
- Garlic yogurt sauce
- Fresh salad
- Tomato and cucumber salad
- Pickled vegetables
- Avocado
- Steamed vegetables
For a more substantial dinner, serve them alongside:
- Grilled chicken
- Roasted meat
- Fried eggs
- Rice
- Mashed potatoes
- Beans
They are also delicious as a breakfast or brunch dish with a fried or poached egg on top.
🥬 Complete Recipe Card
Golden Cabbage, Carrot & Green Onion Patties
Ingredients
- 5 cups shredded cabbage
- 1 large grated carrot
- 4 chopped green onions
- 2 eggs
- ½ cup flour
- ¼ cup breadcrumbs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 2 tbsp fresh parsley
- 3–4 tbsp oil for frying
Optional
- ½ cup shredded cheddar
- ¼ cup Parmesan
- Chili flakes
- Fresh dill
Instructions
- Finely shred the cabbage.
- Sprinkle with salt and let it stand for 10 minutes.
- Squeeze out excess moisture.
- Grate the carrot and remove excess moisture.
- Add green onions and parsley.
- Add the eggs.
- Mix in flour, breadcrumbs, garlic powder, onion powder, paprika, and pepper.
- Add cheese if desired.
- Mix until the ingredients hold together.
- Shape into small oval or round patties.
- Heat oil in a skillet over medium heat.
- Fry the patties for 3–5 minutes per side.
- Continue until golden brown and cooked through.
- Transfer to paper towels.
- Serve immediately with your favorite dipping sauce.
⭐ Final Result
These crispy cabbage and carrot patties are one of those wonderfully simple recipes that turn inexpensive vegetables into something genuinely delicious. The cabbage becomes tender and slightly sweet, the carrot adds color and natural sweetness, and the green onions provide a fresh savory flavor.
The combination of golden crispy edges and a soft vegetable-filled center makes them especially addictive when served hot. A cool garlic-yogurt sauce or spicy mayonnaise alongside them adds the perfect finishing touch.
For the closest result to the photo, make the patties small, thick, and slightly oval, fry them in a thin layer of oil over medium heat, and allow them to become deeply golden before turning. That gives you the beautiful browned exterior and tender center that makes these vegetable patties so appealing.