Cabbage cutlets from white cabbage

Description

This recipe won't take much time. Patties don't necessarily need meat or minced meat to be delicious and filling—and this recipe is perfect proof! The base for these patties is boiled and finely chopped white cabbage, mixed with semolina and spices. It's the semolina that binds the patties together, while turmeric, coriander, and chopped herbs give them an appetizing aroma. Be sure to use breadcrumbs or flour for coating so the patties hold their shape better. Serve hot.

Instructions

1. 1

   Step 1

   

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   1. For the cabbage filling, cut the cabbage into large pieces, place in boiling unsalted water, and cook for 25 minutes. Transfer the cooked cabbage to a blender and add eggs and vegetable oil.

2. 2

   Step 2

   

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   2. Blend at the highest speed, add semolina, salt, turmeric, ground coriander, and chopped herbs. Mix well.

3. 3

   Step 3

   

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   3. Shape the patties, coat them in breadcrumbs, and fry on medium heat on both sides until golden brown. Place the patties on a paper towel.