Discover a surprisingly delicious vegetarian dish that rivals the satisfaction of meat! These golden cabbage and lentil patties combine the earthiness of yellow lentils with crispy cabbage and aromatic spices to create a perfectly balanced meal. Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe offers a protein-rich alternative that’s both nutritious and flavorful.
Ingredients
For the Patties
- Yellow lentils: 200g (7 oz or 1 cup)
- Cabbage: 150g (5 oz or ⅔ cup), finely chopped
- Onion: 1 medium, sliced
- Fresh parsley: 30g (1 oz or 1 cup), leaves only
- Lupin flour: 2 tablespoons (or chickpea flour as substitute)
- Turmeric powder: ⅛ teaspoon
- Cumin seeds: 1 tablespoon
- Fresh ginger: 2.5cm (1 inch) piece, grated
- Garlic: 1 clove, grated or crushed
- Salt: to taste
- Black pepper: to taste
- Olive oil: for cooking
Optional Serving Suggestions
- Tzatziki sauce
- Dairy-free yogurt
- Salsa
- Your favorite dipping sauce
Step-by-Step Instructions
Preparation (3 hours 20 minutes)
- Rinse yellow lentils thoroughly under cold water
- Soak lentils in fresh water for 3 hours
- Finely chop cabbage and place in a bowl
- Slice onion and add to the cabbage
- Season cabbage-onion mixture with a pinch of salt, mix well
- Let the cabbage mixture rest for 10 minutes
Making the Patty Mixture (15 minutes)
- Drain and rinse the soaked lentils
- Blend lentils until well mashed but not completely smooth
- Pat cabbage mixture dry with paper towels to remove excess moisture
- Combine mashed lentils and cabbage mixture in a large bowl
- Add chopped parsley leaves
- Mix in lupin flour (or chickpea flour)
- Add turmeric powder and cumin seeds
- Incorporate grated ginger and crushed garlic
- Season with salt and black pepper to taste
- Mix all ingredients thoroughly until well combined
Cooking (12-15 minutes)
- Heat a large frying pan over medium heat
- Lightly coat the pan with olive oil
- Spread the mixture evenly in the pan
- Cover with a lid and cook for 5-7 minutes
- Carefully flip the patty over
- Cook for another 5-7 minutes until golden brown on both sides
Nutritional Information (per serving)
- Calories: 180
- Protein: 12g
- Carbohydrates: 28g
- Fiber: 8g
- Fat: 4g
- Iron: 3.5mg
- Calcium: 40mg
Timing:
- Prep Time: 3 hours 20 minutes (including soaking)
- Active Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 3 hours 35 minutes
- Servings: 4
Pro Cooking Tips and Tricks
- Perfect Lentil Preparation:
- Don’t skip the soaking time – it ensures proper cooking
- Rinse lentils until water runs clear
- Don’t over-blend the lentils – keep some texture
- Moisture Control:
- Proper drying of cabbage is crucial for crispy results
- If mixture seems too wet, add more flour gradually
- If too dry, add a tablespoon of water at a time
- Cooking Perfection:
- Maintain medium heat throughout cooking
- Don’t flip too early – wait for golden brown color
- Use a large enough pan for even cooking
Variations and Substitutions
- Flour Options:
- Chickpea flour
- Besan (gram flour)
- All-purpose flour
- Rice flour for gluten-free version
- Vegetable Additions:
- Grated carrots
- Finely chopped spinach
- Shredded zucchini
- Corn kernels
- Spice Variations:
- Add red chili flakes for heat
- Include garam masala
- Try fresh herbs like dill or cilantro
- Add nutritional yeast for cheesy flavor
Frequently Asked Questions
Can I make these patties ahead of time?
Yes! You can prepare the mixture up to 24 hours in advance and store it in the refrigerator. You can also cook the patties and reheat them later.
How do I store leftover patties?
Store in an airtight container in the refrigerator for up to 3 days. They can be enjoyed hot or cold.
Can I freeze these patties?
Yes, you can freeze them either cooked or uncooked for up to 3 months. If freezing uncooked, separate layers with parchment paper.
What can I serve with these patties?
Besides dipping sauces, try:
- Fresh green salad
- Roasted vegetables
- Quinoa or rice
- Pita bread or flatbreads
Storage and Make-Ahead Tips
Storage Instructions:
- Refrigerator: 3 days in airtight container
- Freezer: Up to 3 months well-wrapped
- Room temperature: No more than 2 hours
Make-Ahead Options:
- Prep Components:
- Soak lentils overnight
- Chop vegetables and store separately
- Mix dry spices ahead
- Assembly Strategies:
- Prepare mixture night before
- Form patties and refrigerate
- Cook just before serving
- Reheating Methods:
- Pan: Low heat with light oil
- Oven: 180°C (350°F) for 10 minutes
- Microwave: 30-second intervals
This cabbage and lentil patty recipe offers a delicious way to incorporate more plant-based meals into your diet. The combination of protein-rich lentils and fresh vegetables creates a satisfying dish that’s both nutritious and flavorful. Whether served hot or cold, these patties make an excellent main course or can be enjoyed as a healthy snack. With their crispy exterior and tender, flavorful interior, they’re sure to become a favorite in your recipe collection.
