Mediterranean Cabbage Egg Cutlets

Ingredients

For the Cutlets

• 4 cups finely shredded green cabbage
• 3 large eggs
• ½ cup chickpea flour
• ¼ cup finely chopped red onion
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp turmeric
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ cup crumbled feta cheese
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice

For Cooking

• 1–2 tbsp extra-virgin olive oil

Instructions

1. Prepare the cabbage: Place shredded cabbage in a large bowl. Sprinkle lightly with salt and massage for 1–2 minutes to soften it. Let it sit for 5 minutes, then squeeze out excess moisture.
2. Make the mixture: Add eggs, chickpea flour, red onion, garlic, parsley, dill, cumin, paprika, oregano, turmeric, black pepper, feta and lemon juice. Mix thoroughly until everything is well combined.
3. Rest the batter: Let the mixture sit for 5–10 minutes. The chickpea flour will absorb some moisture and help the cutlets hold together.
4. Shape the cutlets: Scoop about ¼ cup of the mixture at a time and form into small, flat patties.
5. Pan-cook: Heat olive oil in a large nonstick skillet over medium heat. Place the cutlets in the pan without overcrowding. Cook for 3–4 minutes per side, until golden brown and crisp on the outside.
6. Finish: Transfer to a plate lined with paper towels. Repeat with the remaining mixture.