Cabbage Patties (or Fritters) with a Yogurt-Dill Sauce

Cabbage Patties with Yogurt-Dill Sauce

These patties are savory, lightly spiced, and have a wonderful texture. The cool, creamy yogurt sauce is the perfect complement.

Yields: About 12-14 patties
Prep time: 25 minutes
Cook time: 20 minutes

Ingredients

For the Cabbage Patties:

• 500 g cabbage, finely shredded

• 2 onions, finely chopped

• 3 cloves garlic, minced

• 3 large eggs

• 4 tablespoons (60 g) all-purpose flour

• 1 teaspoon (8 g) salt

• 1 teaspoon (4 g) ground red pepper (paprika or Aleppo pepper work well)

• 1 teaspoon (4 g) black pepper

• Vegetable oil, for frying

For the Yogurt-Dill Sauce:

• 3 tablespoons (75 g) plain yogurt (Greek yogurt will make it thicker)

• 2 sprigs of fresh dill, finely chopped

• 1 small cucumber, grated and squeezed dry

• A pinch of red powdered pepper (for garnish)

• Optional: 1 small garlic clove, minced (for extra zing)

• Optional: Salt to taste

Instructions

1. Prepare the Cabbage Mixture:

• In a large bowl, combine the shredded cabbage, chopped onions, and minced garlic.

• Add the eggs, flour, salt, ground red pepper, and black pepper.

• Mix everything together thoroughly until well combined. The flour and eggs will bind the mixture together. Let it sit for 5-10 minutes; the salt will draw out a little moisture from the cabbage, helping the mixture hold together better.

2. Make the Yogurt Sauce:

• In a small bowl, combine the yogurt, grated and squeezed cucumber, and chopped dill. If using, add the optional minced garlic and a pinch of salt.

• Mix well, cover, and refrigerate until ready to serve. Just before serving, sprinkle with a pinch of red powdered pepper for color.

3. Fry the Patties:

• Heat about ¼ inch of vegetable oil in a large skillet over medium heat.

• Once the oil is hot (a small piece of the mixture should sizzle when added), take spoonfuls of the cabbage mixture (about 2 tablespoons each) and carefully place them in the hot oil.

• Gently flatten each mound with the back of your spoon to form a patty.

• Fry for 3-4 minutes per side, until golden brown and crispy.

• Remove the patties and place them on a plate lined with paper towels to drain excess oil.

4. Serve:

• Serve the cabbage patties hot, alongside the cool yogurt-dill sauce.

Chef’s Notes & Tips:

• Squeeze Out Moisture (Pro-Tip): After mixing the patty ingredients, if you find the mixture is too wet, you can place it in a clean kitchen towel or cheesecloth and squeeze out any excess liquid. This will make the patties crispier.

• Baking Option: For a healthier version, you can bake them. Preheat your oven to 400°F (200°C). Arrange the patties on a parchment-lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway through, until golden and cooked through.

• Flavor Variations:

  • Add ½ cup of crumbled feta cheese to the mixture for a salty, tangy kick.

  • Stir in other fresh herbs like parsley or mint.

  • A tablespoon of lemon zest in the patty mixture can brighten the flavors.

• Serving Suggestions: These are delicious as a vegetarian main course with a side salad, as an appetizer, or even in a pita pocket with the yogurt sauce.

Enjoy your delicious and homemade cabbage patties