Ingredients:
2 cups grated cabbage
1 cup grated carrots
1 cup cooked quinoa
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon nutritional yeast
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs
2 tablespoons olive oil
Instructions:
In a large mixing bowl, combine the grated cabbage, grated carrots, cooked quinoa, chopped onion, minced garlic, chopped fresh parsley, Dijon mustard, nutritional yeast, soy sauce, salt, and black pepper. Mix well until everything is evenly distributed.
Add the breadcrumbs to the mixture and stir to combine. Let the mixture sit for 10 minutes to allow the breadcrumbs to absorb some of the moisture.
Preheat a large skillet over medium heat and add the olive oil. Form the mixture into 8 equal-sized patties and place them in the skillet.
Cook the patties for 4-5 minutes on each side, or until they are golden brown and crispy on the outside.
Serve the cabbage patties hot with your favorite dipping sauce, such as vegan sour cream or ketchup.
