These zucchini and cabbage patties are a simple, satisfying option for a snack, side dish, or light meal. Crisp on the outside and tender inside, they rely on fresh vegetables and herbs rather than heavy seasoning.
The recipe is flexible and easy to adapt with different herbs, spices, or cheese. Grated zucchini and finely shredded cabbage are squeezed well to remove excess moisture, then mixed with onion, garlic, parsley, eggs, breadcrumbs, flour, and mild spices. Parmesan can be added for extra depth.
The mixture is shaped into small patties and pan-fried in olive oil until golden and crisp on both sides. Cooking in batches helps ensure even browning.
Best served hot, these patties pair well with sour cream, Greek yogurt, or tzatziki, and fit easily alongside salads or roasted vegetables. Leftovers keep for up to three days and reheat best in a pan or oven.
Overall, this is a dependable, adaptable recipe that turns simple ingredients into a nourishing, flavorful dish.
