Ingredients

  • 3 cups finely shredded cabbage
  • 2 eggs
  • 1 small onion, finely chopped
  • ½ cup flour
  • 1 small boiled potato, mashed (optional)
  • 2 tbsp chopped coriander
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp red chilli flakes
  • ½ tsp cumin powder
  • Oil for frying

Method

  1. Prepare cabbage: Shred the cabbage finely. Sprinkle with a little salt, leave for 5 minutes, then squeeze out excess water.
  2. Mix: Add eggs, onion, coriander, flour, mashed potato, and all spices. Mix well.
  3. Shape: Form the mixture into small oval cutlets. If too wet, add 1–2 tbsp more flour.
  4. Fry: Heat a little oil in a pan over medium heat. Fry cutlets for 3–4 minutes per side until golden and cooked through.
  5. Serve: Place on paper towels and serve hot with ketchup, chutney, or yogurt dip.

Tip: Squeeze out the cabbage water well to make the cutlets crispy and prevent them from falling apart.