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RECIPES

Cabbage Fritters with Roasted Potatoes

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Cabbage Fritters with Roasted Potatoes

 

 

 

Ingredients:

For the Cabbage Fritters:
  • 1/2 head of cabbage (shredded)
  • 2 medium carrots (grated)
  • 1/2 onion (finely chopped)
  • 2 large eggs
  • 1/2 cup all-purpose flour (or breadcrumbs)
  • 1/4 cup Parmesan cheese (optional, grated)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Oil for frying
For the Roasted Potatoes:
  • 4 medium potatoes (cubed)
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary or thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
For the Dip:
  • 1/2 cup sour cream or plain yogurt
  • 1 clove garlic (minced)
  • 1 tablespoon fresh dill or parsley (chopped)
  • Salt and pepper to taste

Instructions:

  1. Prepare the roasted potatoes:
    • Preheat the oven to 400°F (200°C).
    • Toss the potato cubes with olive oil, rosemary, garlic powder, salt, and pepper.
    • Spread evenly on a baking sheet and roast for 30-35 minutes, flipping halfway, until golden and crispy.
  2. Prepare the cabbage mixture:
    • In a large bowl, combine shredded cabbage, grated carrots, and chopped onion.
    • Add the eggs, flour, Parmesan (if using), paprika, garlic powder, salt, and pepper. Mix until well combined. If the mixture feels too wet, add a bit more flour.
  3. Cook the fritters:
    • Heat oil in a frying pan over medium heat.
    • Scoop a small portion of the cabbage mixture and flatten it into a patty shape.
    • Fry each fritter for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
  4. Prepare the dip:
    • In a small bowl, mix sour cream or yogurt with minced garlic, fresh dill, salt, and pepper. Set aside.
  5. Assemble and serve:
    • Plate the cabbage fritters alongside the roasted potatoes.
    • Serve with the creamy dip on the side and garnish with fresh herbs.

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