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In a large bowl, mix the grated zucchini with 1/4 tsp salt and let it sit for 10 minutes. Squeeze out the excess water.
Combine the zucchini, cabbage, green onion, black pepper, garlic powder, chili powder, and the remaining salt.
Add the beaten eggs, breadcrumbs, cornstarch, and shredded mozzarella cheese. Mix well to form a batter.
Heat cooking oil in a pan over medium heat. Scoop spoonfuls of the mixture into the pan, flattening each to form small patties.
Fry the patties until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 150 kcal | Servings: 4 servings
More Information
These Cabbage and Zucchini Cakes are a versatile dish that can be enjoyed as a main course or a side dish. They are packed with nutrients from the fresh vegetables and are relatively low in calories, making them a healthy choice for any meal. The addition of mozzarella cheese adds a delightful, melty texture that makes these cakes even more irresistible. They can be served with a variety of dips and sauces, such as a tangy yogurt dip or a spicy sriracha mayo, to enhance their flavor.
Conclusion
Cabbage and Zucchini Cakes are an easy and tasty way to incorporate more vegetables into your diet. Their savory taste and delightful texture make them a hit with both kids and adults. Plus, they’re quick to prepare, making them perfect for busy weeknights or casual gatherings. Try this recipe today and enjoy a delicious and nutritious meal that everyone will love!
