🥬 Cabbage Burger Patties (Veg)
Ingredients (makes 6–8 patties)
2 cups finely chopped cabbage
1 small onion, finely chopped
2 cloves garlic, minced
1 small carrot, grated (optional but nice for color + sweetness)
2–3 tbsp breadcrumbs or oats
1 egg (or 2 tbsp cornstarch + 2 tbsp water for eggless)
1 tsp soy sauce (optional)
½ tsp black pepper
½ tsp chili flakes or green chili (to taste)
½ tsp salt (adjust to taste)
½ tsp paprika or cumin powder
1–2 tbsp oil (for pan-frying)
How to Make
Prep the cabbage
Finely chop the cabbage. Sprinkle a little salt, mix, and let it sit 5 minutes.
Squeeze out excess water (important so patties don’t fall apart).
Mix everything
In a bowl, combine cabbage, onion, garlic, carrot, breadcrumbs/oats, egg (or cornstarch mix), soy sauce, pepper, chili, paprika/cumin, and salt.
Mix until it holds together. If too wet → add more crumbs. Too dry → splash of water.
Shape patties
Form flat burger-sized patties.
Pan-fry
Heat oil on medium. Cook patties 3–4 minutes per side until golden and crispy.
Serve
Put in burger buns with lettuce, tomato, and mayo/garlic sauce — or eat them as cutlets with ketchup or chutney.
Optional Flavor Twists
🧀 Add 2 tbsp grated cheese for extra richness
🌶 Add curry powder or garam masala for desi-style patties
🥔 Add 2 tbsp mashed potato for softer, creamier patties
🌿 Add coriander or spring onions for freshness
Quick Burger Assembly Idea
Bun
Mayo or spicy sauce
Lettuce + tomato
Cabbage patty
Pickles (optional)
Top bun = smash 😍
If you want, I can also give you:
Air fryer version
No-breadcrumbs version
Cheesy cabbage burger recipe
High-protein version
