Ingredients

Vegetables

• 3 cups finely shredded cabbage — about 250–300 g
• 1½ cups grated carrot — about 150 g
• 1½ cups green peas, cooked — about 200 g
• ½ cup finely chopped spring onion or regular onion
• 2 green chilies, finely chopped — optional
• 2 tbsp fresh coriander/cilantro, chopped

Binding mixture

• 2 large eggs
• ½ cup breadcrumbs
• 3–4 tbsp all-purpose flour or gram flour (besan)
• ½ tsp baking powder — optional, for a lighter texture

Seasoning

• 1 tsp salt, or to taste
• ½ tsp black pepper
• ½ tsp red chili powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp garlic powder, or 2 minced garlic cloves
• ¼ tsp turmeric
• ½ tsp garam masala — optional

For cooking

• 3–4 tbsp cooking oil for shallow frying

 Step-by-step method

1. Prepare the cabbage

Put the shredded cabbage in a bowl and sprinkle with about ½ tsp salt.

Massage it lightly and leave for 10 minutes.

Squeeze the cabbage very firmly with your hands or place it in a clean kitchen towel and squeeze out as much water as possible.

This step is important: excess moisture can make the patties fall apart.

2. Prepare the carrot

Grate the carrot and squeeze out excess moisture in the same way.

For a more concentrated flavor, you can sauté the carrot for 2–3 minutes, then cool it.

3. Prepare the peas

Cook the peas until tender, then drain them very well.

Lightly mash approximately half of the peas with a fork while leaving the rest whole. This helps the mixture hold together while retaining the green-pea texture seen in the photo.

4. Make the mixture

In a large bowl combine:

• cabbage
• carrot
• peas
• chopped onion
• coriander
• green chili

Add the eggs and all the seasonings.

Mix well.

Add the breadcrumbs and 3 tbsp flour/besan. Mix again.

The mixture should be moist but firm enough to form into a patty. If it feels wet, add another 1–2 tbsp breadcrumbs or flour.

5. Shape

Take approximately ⅓ cup mixture per patty.

Shape into thick oval/oblong patties, roughly 1–1½ cm thick.

Place them on a plate or tray.

For best results, refrigerate for 15–20 minutes before frying.

6. Pan-fry

Heat a large non-stick or heavy frying pan over medium heat.

Add enough oil to lightly coat the bottom.

Place the patties in the pan without overcrowding.

Cook for approximately 4–5 minutes on the first side, until deep golden brown.

Turn carefully and cook another 4–5 minutes.

Reduce the heat if they brown too quickly—the inside needs time to cook and set.

7. Drain and serve

Transfer to a paper towel or wire rack.

Serve hot and crispy.

 Good serving options

These go particularly well with:

• Mint-yogurt chutney
• Coriander chutney
• Garlic yogurt sauce
• Tomato ketchup
• Chili-garlic sauce
• Raita
• A simple green salad

 Approximate nutrition

Per patty, assuming 12 patties and 3 tbsp oil absorbed:

*Highly dependent on how much salt is used and how much oil is absorbed.

Whole batch: approximately 1,350–1,400 kcal.

 Nut/allergen information

This recipe is naturally nut-free as written. It contains egg and gluten if regular breadcrumbs and wheat flour are used.

For a nut-free version, check packaged breadcrumbs/flour for possible peanut/tree-nut cross-contamination.

To make it gluten-free

Use:

• certified gluten-free breadcrumbs, and
• gram flour (besan) instead of wheat flour.

To make it egg-free

Replace the 2 eggs with approximately:

• 3 tbsp cornstarch + 4 tbsp water, or
• 3 tbsp ground flaxseed + 7–8 tbsp water, rested for 10 minutes.

Tip for patties as golden and firm as the picture: squeeze the cabbage/carrot exceptionally well, chill the shaped patties before frying, and cook them over medium rather than high heat.