These savory zucchini and cabbage patties are a perfect snack, side dish, or light lunch. Crispy on the outside and tender inside, they’re full of fresh flavors from zucchini, cabbage, and herbs.
The recipe is flexible and easy to personalize with your favorite spices or herbs. They’re a great vegetarian option that even meat lovers will enjoy and a smart way to use up extra veggies.
To prepare, grate zucchini and shred cabbage, then squeeze out excess moisture to prevent soggy patties. Mix with chopped onion, garlic, parsley, eggs, and optionally Parmesan cheese. Add breadcrumbs, flour, salt, pepper, paprika, and cumin for flavor and structure.
Form the mixture into small patties about 3 inches wide. Fry them in olive oil over medium heat until golden and crisp, about 3–4 minutes per side. Avoid overcrowding the pan to ensure even cooking. Drain on paper towels before serving.
Serve these patties hot with sour cream, Greek yogurt, tzatziki, or a dipping sauce. They pair well with roasted vegetables, a fresh salad, or your favorite protein for a complete meal.
Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven or a pan to keep them crispy.
These versatile zucchini and cabbage patties are a delicious, healthy way to enjoy your vegetables and make a crowd-pleasing addition to any meal.