Crispy Cabbage and Egg Patties

Table of Contents

Equipment Needed

Green Cabbage: 4 cups, finely shredded or thin julienne (about 1/2 medium head)
Large Eggs: 3 large eggs, room temperature
Green Onions (Scallions): 3 stalks, finely chopped
Garlic: 2 cloves, finely minced
All-Purpose Flour (or Oat Flour/Almond Flour for GF): 1/4 cup
Cornstarch: 2 tablespoons (adds extra crispiness)
Soy Sauce: 1 tablespoon
Sesame Oil: 1 teaspoon
Black Pepper: 1/2 teaspoon, freshly cracked
Salt: 3/4 teaspoon (divided: 1/2 tsp for wilting, 1/4 tsp for mixture)
Cooking Oil: 2–3 tablespoons (avocado oil, canola oil, or light olive oil for pan-frying)

Place the finely shredded cabbage into a large colander or bowl.
Sprinkle with 1/2 teaspoon of salt and toss gently to coat. Let it sit for 8–10 minutes. This draws out extra moisture, preventing soggy patties and guaranteeing a crisp texture.
After resting, squeeze the cabbage firmly with your hands or wrap it in a clean kitchen towel to remove the excess liquid. Transfer the drained cabbage to a clean mixing bowl.

In a separate bowl, whisk together the 3 large eggs, soy sauce, sesame oil, minced garlic, and the remaining 1/4 teaspoon of salt and black pepper until well blended.
Pour the egg mixture over the drained cabbage.
Add the chopped green onions, flour, and cornstarch to the bowl.
Fold everything together thoroughly using a spatula until the cabbage strips are evenly coated with a light, sticky batter.

Heat 1.5 tablespoons of oil in a large skillet over medium heat until shimmering.
Scoop approximately 1/3 cup of the cabbage mixture into the pan for each patty. Gently flatten with the back of a spatula to form round patties about 1/2-inch thick. Do not overcrowd the pan; cook in batches if necessary.
Cook for 3 to 4 minutes per side, adjusting the burner intensity between medium and medium-low as needed, until the surface turns deep golden brown and the edges become crisp.
Transfer cooked patties to a paper-towel-lined plate to drain off excess oil. Add the remaining oil to the pan and repeat with the rest of the mixture.

While the patties cook, combine the Greek yogurt (or mayo), sriracha, lemon juice, garlic powder, salt, and pepper in a small bowl. Whisk until smooth.
Serve the Crispy Cabbage and Egg Patties hot, accompanied by a side of dipping sauce and garnished with fresh scallions or sesame seeds.

Gluten-Free Option: Swap all-purpose flour for almond flour or a 1:1 gluten-free baking mix, and use tamari or coconut aminos in place of regular soy sauce.
Protein Boost: Fold in 1/2 cup of cooked shredded chicken, diced cooked bacon, or small shrimp into the batter before frying.
Low-Carb / Keto Friendly: Omit the flour and cornstarch, substituting 3 tablespoons of almond flour and 1 tablespoon of ground flaxseed for binding.
Air Fryer Method: Lightly grease the air fryer basket. Place patties in a single layer, spray top surfaces generously with oil, and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through until golden and crispy.

Refrigeration: Store leftovers in an airtight container lined with paper towels in the refrigerator for up to 3 to 4 days.
Freezing: Arrange cooked patties in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe zip-top bag for up to 2 months.
Reheating: For maximum crispiness, reheat patties in an oven or air fryer at 350°F (175°C) for 5–7 minutes, or warm them in a hot skillet with a tiny drop of oil. Avoid microwave reheating if you want to preserve the crispy outer layer.

Calculated per serving (based on 4 servings, approximately 2 patties per serving, excluding optional sauce).

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