Prepare the Vegetables:
Finely chop the cabbage, spring onions, carrot, and parsley.
Mix Ingredients:
In a large bowl, combine the chopped vegetables with rice flakes, eggs, minced garlic, salt, black pepper, and flour. Mix well until all ingredients are evenly distributed.
Form Cutlets:
Take small portions of the mixture and form them into cutlet shapes.
Fry Cutlets:
Heat a pan over medium heat and add a small amount of oil.
Fry the cutlets for about 5 minutes on each side or until golden brown and cooked through.
Serving Suggestions:
Serve the cabbage cutlets warm, paired with a side salad or your favorite dipping sauce.
Garnish with extra parsley or a squeeze of lemon juice for added freshness.
Cooking Tips:
Ensure the cutlets are evenly sized for consistent cooking.
For a crunchier texture, add a coating of breadcrumbs before frying.
Nutritional Benefits:
High in fiber, vitamins C and K from the cabbage, and protein from the eggs.
Dietary Information:
Vegetarian: This recipe is vegetarian.
Gluten-Free: Can be made gluten-free by substituting flour with a gluten-free alternative.
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