These cabbage fritters are crunchy on the outside and soft on the inside. They are easy to make with simple ingredients and are perfect for a vegan breakfast or snack. They are also gluten-free and oil-free.
\nIngredients:
\n\u2022 2 cups of raw white cabbage, finely shredded
\n\u2022 1 medium carrot, finely chopped
\n\u2022 2 tbsp of ground flax seeds mixed with 6 tbsp of water (this is a vegan egg substitute)
\n\u2022 2 tbsp of vegan sour cream (you can use store-bought or make your own with silken tofu, lemon juice, apple cider vinegar, salt and sugar)
\n\u2022 4 tbsp of almond flour
\n\u2022 1\/2 tsp of baking powder
\n\u2022 1\/2 tsp of baking soda
\n\u2022 1\/2 tsp of salt or to taste
\n\u2022 1\/4 tsp of pepper or to taste
\n\u2022 2 tbsp of fresh dill, finely chopped (optional)
\n\u2022 1 tbsp of green onion, finely chopped (optional)
\n\u2022 2 garlic cloves, minced (optional)
\nInstructions:<\/p>\n
Continue Reading in next page<\/strong><\/p>\n 1.
\nRinse the cabbage and remove the top leaves. Chop the cabbage finely using a food processor or a knife.
\n2.
\nAdd 1\/2 tsp of salt to the cabbage and massage it well with your hands. Let it sit for 10 minutes, then squeeze out the excess juice if any.
\n3.
\nAdd the grated carrot to the cabbage and mix well.
\n4.
\nAdd the flax eggs, vegan sour cream, baking soda, baking powder, almond flour, salt and pepper to the cabbage mixture and stir until well combined.
\n5.
\nIf desired, add the green onion, garlic and dill for extra flavor.
\n6.
\nPreheat your oven to 200\u00b0C\/392\u00b0F and line a baking sheet with parchment paper.
\n7.
\nDrop a tablespoon of batter onto the prepared sheet and flatten it slightly. Repeat with the remaining batter, leaving some space between each fritter.
\n8.
\nBake the fritters for 15 to 20 minutes or until golden and crisp, flipping them halfway through.
\n9.
\nServe the fritters with vegan sour cream or your favorite sauce. Enjoy!<\/p>\n\n