In your mixing bowl, massage the salt into the shredded cabbage for 2 minutes. Let sit for 10 minutes, letting the salt draw out moisture.
Add in the rest of your ingredients and mix thoroughly. If the mix is dry, add water one tablespoon at a time. The mixture’s consistency should be as thick as hummus or oatmeal to hold its shape.
Roll the batter into loose little cakes or flattened out balls, and place on a well-greased oven-safe skillet. Bake for 25 minutes, or until the fritters are crispy and golden as you like.