Ingredients

Base mixture

• 1 small cabbage (white cabbage or Savoy cabbage)
• 2 onions
• 2 carrots
• 1 zucchini
• 50 g flour
• 100 g cheese of your choice (grated)
• 2-3 cloves of garlic
• 2 organic free-range eggs
• 1 tsp oregano
• 2-3 tbsp olive oil
• 2 g salt
• 1 g black pepper

• Some olive oil for frying

Dip (optional)

• 1 cup sour cream
• 2 ML jamu:MAGIC
• 4 cloves of garlic
• 10 g honey
• 1 tsp lemon juice or lime juice
• Salt & pepper to taste
• some oregano

Preparation

1. Cut the cabbage into thick slices
2. Blanch briefly in boiling water (approx. 3–5 minutes) until tender
3. Drain and finely chop
4. Finely grate the onions, carrots, and zucchini
5. Finely chop the garlic
6. Add everything to a large bowl
7. Add the eggs, flour, cheese, and spices
8. Mix well until a moldable mixture forms
9. Form small, flat patties by hand
10. Heat oil in a pan
11. Fry the patties on medium heat until golden brown on both sides (approx. 4–5 minutes per side)
12. For the dip, mix all the ingredients and season to taste.

Tips

• For extra crispiness: use a little more oil or press the patties down slightly
• Low-carb version: partially replace the flour with oats or almond flour
• Vegan: replace the eggs with flax egg and the cheese with a vegan alternative