I made coleslaw yesterday, and to make it worth getting the food processor out (because I hate washing it) I finely grated a whole cabbage.
What to do with half a grated cabbage?
Create a delicious new dish : CABBAGE CHEESY RÖSTI!
I know the word fritter conjures up a complex world of deep-frying and dense-eating, but these are simple creations – finely grated cabbage, mixed with mozzarella and eggs to hold them together, and formed into little vegetable pancakes.
CABBAGE CHEESY RÖSTI (PUFFER/FRITTER)
I know the word fritter conjures up a complex world of deep-frying and dense-eating, but these are simple creations – finely grated cabbage, mixed with mozzarella and eggs to hold them together, and formed into little vegetable pancakes
6
servings30
minutesIngredients
300 g FINELY Grated (Dry) Cabbage
200 g Grated Mozzarella
2 Beaten Eggs
1 tsp Himalayan Salt
2-3 tbsp Healthy Oil
Method
- Grate the cabbage as finely as possible. It must be very finely grated (food processor) or it may not stick together later.
- Important: Wrap the grated cabbage in a clean tea towel, and wring it out as hard as you can to remove as much moisture as possible.
- Fry the cabbage until ist soft and slightly golden. It must be very finely (food processor) or it may not stick together later.
- Cool.
- Mix cabbage, mozzarella, eggs and salt with a fork until combined.
- With your hands, make six cabbage mozzarella balls. Flatten into good half inch thick patties.
- Fry each side for 3-4 minutes until golden brown.
- Deliciously scrumptious!!
Notes
- MACROS per Rösti – 2.8g Carbs – 9.8g Fat – 9.6g Protein – 140 Calories
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