Here’s a vegan version of the Savory Cabbage and Zucchini Patties recipe, along with nutritional information:
Vegan Savory Cabbage and Zucchini Patties
Ingredients:
- 300g zucchini, grated into small strips
- 250g cabbage, finely chopped
- 1/4 tsp salt (for marinating)
- 20g green onion, finely chopped
- 1/6 tsp black pepper
- 1/5 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp salt
- 2 flaxseed eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and set for 5 minutes)
- 50g breadcrumbs (ensure they are vegan)
- 30g cornstarch
- 50g vegan mozzarella cheese, shredded (optional)
- Cooking oil for frying
Directions:
- In a large bowl, mix the grated zucchini with 1/4 tsp salt and let it sit for 10 minutes. Squeeze out the excess water.
- Combine the zucchini, cabbage, green onion, black pepper, garlic powder, chili powder, and the remaining salt.
- Add the flaxseed eggs, breadcrumbs, cornstarch, and shredded vegan mozzarella cheese (if using). Mix well to form a batter.
- Heat cooking oil in a pan over medium heat. Scoop spoonfuls of the mixture into the pan, flattening each to form small patties.
- Fry the patties until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels before serving.
Nutritional Information (Per Serving – Makes 4 servings):
- Calories: Approximately 180 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Sodium: 320mg
- Total Carbohydrates: 25g
- Dietary Fiber: 4g
- Total Sugars: 3g
- Protein: 5g
Notes:
- This vegan version replaces eggs with flaxseed eggs and ensures all ingredients are plant-based.
- Adjust seasoning quantities according to your taste preferences.
- Serve these Vegan Savory Cabbage and Zucchini Patties with your favorite vegan dip or sauce for a delicious meal or snack!
Enjoy these flavorful and nutritious patties as a versatile dish that’s perfect for any occasion!