Cabbage Fritters with Roasted Potatoes

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.