Cabbage and Potato Patties, a super easy recipe for simple, wholesome, and delicious vegetarian and lactose-free patties perfect to serve also as a main course.
These patties made with boiled potatoes and savoy cabbage stand out for their bold flavor and are perfect for family lunch and dinner.
They are flavored with grated Pecorino Romano, a naturally lactose-free cheese, making them perfect for those who are intolerant.
In this case, I opted for baking in the traditional oven, but they can also be prepared in a pan, fryer, or air fryer.
You can find alternative cooking methods at the end of the article in the FAQ section along with storage instructions and some useful substitutions for those with celiac disease. If you have other questions or curiosities, leave a comment or use the appropriate contact form.
Other vegetarian patty recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 105.92 (Kcal)
- Carbohydrates 13.75 (g) of which sugars 1.70 (g)
- Proteins 5.05 (g)
- Fat 3.91 (g) of which saturated 1.48 (g)of which unsaturated 0.85 (g)
- Fibers 2.78 (g)
- Sodium 355.30 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cabbage and Potato Patties
- 1 potato (fairly large)
- 200 g savoy cabbage
- 1 egg
- 2 tablespoons Pecorino Romano
- to taste salt
- to taste black pepper
- to taste bread crumbs
- 1 tablespoon extra virgin olive oil
Tools
Disclaimer: the “Tools” section contains affiliate links
- Bowls
- Kitchen scale
- Potato masher
- Ice cream scoop
- Baking tray
- Parchment paper
Recipe for Cabbage and Potato Patties
Find this recipe in the collection Patties Recipes for All Tastes, Including Vegetarian and Vegan!
Start the preparation of the cabbage and potato patties by cooking the vegetables.
Boil the potato for 30 minutes or peel and cut it into pieces and cook with 50ml of water in a microwave-safe bowl covered with plastic wrap for 7 minutes.
After cleaning it, boil the savoy cabbage for 15 minutes.
Once cooked, mash the potato until you get a fairly smooth puree.
Drain, squeeze, and dry the savoy cabbage well.
Place it in the bowl with the mashed potato.
Continue the preparation by seasoning the mixture with salt and black pepper.
If desired, you can also add a pinch of nutmeg.
Add two tablespoons of grated Pecorino Romano and a beaten egg to the bowl.
Mix well until you get a homogeneous mixture.
As you will notice, the mixture will still be too wet, so add two tablespoons of bread crumbs.
Mix again, and if the mixture is still too wet, add more bread crumbs.
Form the patties: take some mixture with a spoon or an ice cream scoop.
Work the mixture between your hands until you form a patty.
Roll the freshly made patty in bread crumbs.
Continue in the same way until you have used up all the mixture.
Transfer the patties to a baking tray lined with parchment paper.
Add a bit of extra virgin olive oil.
Bake the cabbage and potato patties in a preheated fan oven at 392°F for about 15 minutes.
Take out of the oven and serve immediately.
Cabbage and Potato Patties
Check this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
LUNCH BOX RECIPE COLLECTION, over 50 ideas for your office or university lunches.
FAQ
Can I fry the patties?
Yes, in a pan for 2-3 minutes per side or in a fryer at 338°F for 3 minutes.
Can I cook the patties in an air fryer?
Of course, at 356°F for 10-12 minutes, turning them halfway through cooking.
How long do they last?
You can store cooked patties in the refrigerator in an airtight container for 1-2 days or in the freezer for 2 months.
I have celiac disease, can I substitute bread crumbs?
Sure, you can use corn flour or opt for chickpea flour instead.
Try the VEGAN PATTIES WITH BEANS AND MUSHROOMS.
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