Cabbage cakes
1/2 small cabbage shredded - boiled in salt water and squeezed dry
1/2 onion minced
3 cloves garlic minced
2 eggs
1/2 tsp Salt
1/4 tsp paprika or to taste
1/2 cup Flour if too wet add more flour to have a good binder)
Yogurt Sauce
1/4 cup plain yogurt
1/4 tsp dill
1/2 lemon- juiced
2-3 green onions minced
Mix all the ingredients to combine.
Best to let the sauce sit for around an hour or so but you can make it right before as well
Make
Boil water with salt in it.
Shred cabbage, I prefer a thicker slice 1/8th of an inch.
Place shredded cabbage into the boiling water and boil for a few minutes till tender.
Drain the cabbage, let it cook then squeeze to remove water - I use a potato ricer to press the water out.
Sauté the onions and garlic till tender. Add to the bowl with the drained cabbage.
Bear the eggs in the bowl, add the spices and mix to combine.
Add flour in a tablespoon at a time, the amount of flour will depend on the water content of the cabbage.
I added in th flour until I made a paste that sticky enough to bind the cabbage.
Heat a frying pan with oil, heat the oil and drop in tablespoon size cakes and help shape them in the pan.
Brown the cakes on both sides. Ready to serve.
Served with the yogurt sauce along side a herbed (parsley, basil) quinoa with sautéed veggies (, zucchini, kale, onion, garlic, peas) and air fried za’atar chickpeas (drained, dried, olive oil za’atar, thyme, salt)
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