Cabbage & Tofu Patties: Packed with Protein! Easy, quick and delicious recipe!

In this delightful recipe, it combines shredded cabbage, firm tofu, and a touch of corn flour, and cheese to create golden-brown patties that are both crispy and tender. These vegetarian patties are perfect for a quick breakfast, lunch, or even as a healthy snack. Serve them with your favorite dipping sauce or enjoy them as burger patties!
Ingredients:
1/2 medium cabbage, shredded
1/2 block firm tofu (about 14 oz), drained and crumbled
1/4 cup corn flour (cornstarch)
1/4 cup grated cheese (or more, for extra flavor)
2-3 eggs
1 teaspoon salt (adjust to taste)
2 tablespoons salt (salt cabbage to remove excess water)
1/2 teaspoon black pepper
Vegetable oil for frying
Instructions:
Prepare the Cabbage and Tofu Mixture:
In a large mixing bowl, combine the shredded cabbage, crumbled tofu, eggs, corn flour, grated cheese (if using), salt, and black pepper.
Mix everything together until well combined. The corn flour will help bind the mixture.
Shape the Patties:
Take a handful of the mixture and shape it into a patty (I use egg rings).
Repeat with the remaining mixture to make more patties.
Heat the Oil:
In a frying pan, heat vegetable oil over medium heat.
You’ll need enough oil to shallow fry the patties.
Fry the Patties:
Carefully place the patties into the hot oil.
Fry them until golden brown and crispy on both sides (about 3-4 minutes per side).
Use a slotted spoon to remove the patties from the oil and place them on paper towels to drain excess oil.
Serve and Enjoy!
Serve the cabbage and tofu patties hot with your favorite dipping sauce or chutney.
They’re great as an appetizer, snack, or even as a main course with a side salad.
These patties are not only packed with protein but also a fantastic way to enjoy cabbage and tofu. Don’t forget to capture each step beautifully for your KZbin channel, “Maggie's Backyard Kitchen.” Happy cooking!