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Greek Vegan Cabbage Cakes

Easy and so, so good for you.

Greek Vegan Cabbage Cakes


  • 4 cup white grated cabbage boiled and squeezed (1 small white cabbage)
  • 1 medium onion, finely chopped
  • 2 medium carrots, grated
  • 1/3 cup Fancy Peasant GEVOO
  • 1/2 bunch of parsley, chopped
  • 1/2 cup semolina
  • 1/2 teaspoon Organic Psyllium Husk Powder
  • 4 oz water or eggs to bind
  • salt, black pepper


  • Grate cabbage using a mandolin.
  • Boil the cabbage in salted h20 for 3-4 minutes and strain well.
  • Add a dollop of GEVOO to a pan and sauté the onion and carrot over medium heat for a few minutes.
  • Mix 4oz of water with half a teaspoon of Organic Psyllium Husk Powder and let it set for 2 minutes (this will act as a coagulant).
  • In a bowl, add the well-squeezed cabbage, the sorted vegetables, and the mixture of Organic Psyllium Husk Powder, the semolina, the chopped parsley, GEVOO, salt, and black pepper.
  • Mix well and let the mixture sit for 15 minutes.
  • Shape the burgers and cook for 3 minutes(each side) on a pan coated with GEVOO with the lid closed.
  • Serve with Vegan Yogurt Sauce

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