Crack the eggs into the bowl and add the breadcrumbs, flour, chopped parsley, garlic powder, paprika, salt, and black pepper. Mix everything thoroughly until the ingredients are well combined and hold together when pressed.
Shape the Patties:
Using your hands, take small portions of the mixture and form them into patties about ½ inch thick. You can make them as small or as large as you prefer.
Fry the Patties:
Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet without overcrowding them. Fry for 3-4 minutes on each side until golden brown and crispy.
Drain and Serve:
Once cooked, remove the patties from the skillet and drain them on a paper towel-lined plate to absorb any excess oil. Serve the patties warm with your favorite dipping sauce or a side salad.
Tips for Perfect Cabbage Rice Patties:
Adjust the Binding: If the mixture is too dry, add an extra egg. If it’s too wet, add more breadcrumbs or flour until the mixture holds together well.
Baking Option: For a healthier version, you can bake the patties in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through until golden and crispy.
Customization: Feel free to add other vegetables like bell peppers or spinach, and adjust the seasonings to your taste for a unique twist.
Serving Suggestions:
Serve these patties with a dollop of sour cream, a side of yogurt dip, or a tangy tomato salsa.
Pair them with a fresh green salad for a light and satisfying meal.
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