Name: Cabbage and Carrot Patties
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 batch of cabbage patties
Cuisine: European Inspired
Ingredients: 1 cabbage, about 1 kg; Water, for boiling; 3 eggs; 1 onion, chopped; Butter, quantity not stated; 2 garlic cloves, minced; 1 carrot, grated or finely chopped; 4 tablespoons flour; Salt, to taste; Black pepper, to taste; Smoked paprika, to taste; Herbes de Provence, to taste; Vegetable oil, for frying; [Sauce] 3 tablespoons Greek yogurt; [Sauce] Fresh dill, quantity not stated; [Sauce] Pickled cucumber, quantity not stated; [Sauce] Salt and black pepper, to taste

Method

10 steps

Cut or shred the cabbage into manageable pieces.
Cook the cabbage in water for 15 minutes, then drain thoroughly.
Cook the onion, garlic and carrot in the unspecified butter until softened.
Combine the drained cabbage with the cooked vegetables, eggs, flour, salt, pepper, smoked paprika and Herbes de Provence.
Mix until the mixture holds together.
Shape into patties; the source does not state the number or size.
Heat vegetable oil in a frying pan.
Fry the patties in batches until golden on both sides and cooked through; no exact frying time is provided.
Mix the Greek yogurt with dill, chopped pickled cucumber, salt and pepper.
Serve the patties with the yogurt sauce.

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