When I started making these savoy cabbage patties, I didn’t imagine they would become one of my favorite dishes for a light and quick dinner. I wanted something healthy, simple, and with few ingredients, but still tasty and satisfying. So I thought of combining two things I love: savoy cabbage, which I use a lot in winter, and flaxseed meal, an ingredient that works wonderfully as a natural binder and allows you to make egg-free patties that are soft and compact.
The result is a truly accessible recipe for everyone: few steps, inexpensive ingredients, and a surprising taste. The patties remain light but flavorful, perfect as a healthy vegetarian main or as a complete meal if you pair them with a good chickpea cream. The cream, then, is the part that makes the difference: velvety, fragrant, and rich in vegetable proteins, it pairs incredibly with the cabbage and makes the dish complete and balanced.
This is a light dinner recipe that you can customize as you like: by adding spices, herbs, or a touch of lemon. It’s also a great idea to use cabbage in a different way than usual, transforming it into a modern, nutritious dish perfect for the whole family.
If you’re looking for a healthy, tasty, and dairy-free alternative, these savoy cabbage patties with chickpea cream could become a new habit in your kitchen. 🙂

Difficulty: Very Easy
Cost: Very Inexpensive
Preparation time: 30 Minutes
Cooking methods: Air Frying
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring, All Seasons

Ingredients

SAVOY CABBAGE PATTIES WITH CHICKPEA CREAM

14 oz savoy cabbage
3 tbsp flaxseed meal
3 tbsp water
1.4 oz breadcrumbs
2 tbsp Parmesan cheese
salt
to taste extra virgin olive oil
1 cup cooked chickpeas
2 tbsp extra virgin olive oil
juice of half a lemon
tbsp water or warm broth
salt

Tools

SAVOY CABBAGE PATTIES WITH CHICKPEA CREAM

1 Food Chopper bosch chopper
1 Colander colander
1 Air Fryer air fryer

Steps

Prepare the flax gel by mixing the flaxseed meal and water, let it rest for 10 minutes.
Cut the savoy cabbage into strips and blanch it for 6-7 minutes, then drain and squeeze it well.
In a blender, blend the cabbage, then mix it in a bowl with the flaxseed gel, breadcrumbs, salt, and Parmesan.
Form patties and coat them in breadcrumbs. Cook in an air fryer at 375°F for 15-18 minutes.
In the meantime, prepare the chickpea cream: put the chickpeas in the blender along with the oil, lemon juice, and salt. Start blending and gradually add water or broth until you obtain a smooth and soft cream.
The savoy cabbage patties with chickpea cream are ready.