Daily Cabbage & Egg Breakfast Fritters
Description
These cabbage and egg fritters are a quick, affordable, and nourishing breakfast made with shredded vegetables and eggs, lightly pan-fried until golden. Crispy on the outside, tender inside, and naturally satisfying, they’re perfect for everyday eating and easy to customize.
Ingredients
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1½ cups finely shredded cabbage
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½ cup grated carrot
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2 large eggs
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2 tablespoons chopped green onion (or onion)
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2–3 tablespoons flour (optional, for binding)
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Salt, to taste
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Black pepper, to taste
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½ teaspoon garlic powder or minced garlic (optional)
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2 tablespoons oil (for frying)
Instructions
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Place shredded cabbage and carrot in a bowl.
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Add eggs, green onion, salt, pepper, and garlic.
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Mix well. Add flour if mixture feels too loose.
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Heat oil in a pan over medium heat.
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Spoon mixture into the pan and shape into small patties.
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Fry 2–3 minutes per side until golden brown.
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Remove and drain on paper towel. Serve warm.
Notes & Tips
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Squeeze excess water from cabbage for crispier fritters
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Add cheese for extra flavor
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Use olive oil or avocado oil for healthier fats
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Best eaten fresh, but can be reheated in a pan
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Great with yogurt, sour cream, or chili sauce
Servings
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Makes 6–8 fritters
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Serves 1–2 people
Nutritional Info (Approx. per serving)
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Calories: 180–220
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Protein: 10–12 g
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Carbohydrates: 12–15 g
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Fiber: 3–4 g
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Fat: 10–12 g
Benefits
✔️ High in fiber (supports digestion)
✔️ Protein-rich (keeps you full longer)
✔️ Low-cost, whole-food breakfast
✔️ Supports gut health
✔️ Good for weight management
✔️ Naturally low sugar
Q & A
Q: Can I eat this every day?
A: Yes — it’s balanced, simple, and made from whole foods.
Q: Can I make it without flour?
A: Absolutely. Eggs alone work if cabbage is well-drained.
Q: Can I bake instead of fry?
A: Yes! Bake at 180°C (350°F) for 18–22 minutes, flipping once.
Q: Can I add other vegetables?
A: Zucchini, spinach, bell pepper, or onion work great.