Step 1: Prepare the Vegetables
- Finely shred the cabbage.
- Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel.
- Grate the carrot.
- If using frozen peas, thaw and drain them well.
Step 2: Mix the Ingredients
- In a large bowl, combine the cabbage, zucchini, carrot, peas, grated cheese, eggs, garlic powder, onion powder, salt, pepper, and parsley.
- Mix thoroughly until everything is evenly combined.
Step 3: Shape the Patties
- Scoop about 2 tablespoons of the mixture.
- Shape into oval or round patties using your hands.
- If the mixture feels too wet, chill it in the refrigerator for 15–20 minutes before shaping.
Step 4: Cook
- Heat the olive oil or butter in a non-stick skillet over medium heat.
- Place the patties in the pan without overcrowding.
- Cook for 4–5 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to absorb any excess oil.
Step 5: Serve
- Serve warm with Greek yogurt, sour cream, garlic yogurt sauce, or your favorite dipping sauce.
- Pair with a fresh salad for a complete meal.
Tips
- Add chopped green onions or fresh herbs for extra flavor.
- Sprinkle in chili flakes if you enjoy a little heat.
- These patties can also be baked at 400°F (200°C) for 20–25 minutes, flipping halfway through, or cooked in an air fryer at 375°F (190°C) for 12–15 minutes until golden and crisp.
