Baked Spicy Cabbage Fritters (Crispy & Gluten-Free)
You'll love making these delicious baked spicy cabbage fritters. They're so tasty and easy to make–you'll find yourself cooking this regularly.
Equipment
Large mixing bowl
Rimmed baking sheet or oven-safe cast iron skillet
Parchment paper or silicone baking mat
Clean kitchen towel or cheesecloth (for squeezing cabbage)
Box grater or sharp knife (for shredding cabbage)
Ingredients
Fritters Ingredients
½ head cabbage - approximately 1 lb / 450g, shredded finely
¼ cup ground chicken - pre-cooked, about 2 oz / 55g
½ teaspoon salt
¼ cup almond flour - 25g
¼ cup chickpea flour - 30g, also called besan or gram flour- ¼ cup nutritional yeast - 15g
1 teaspoon lemon juice
1 pinch baking soda- 1-2 teaspoons olive oil or cooking spray - for greasing
1 tablespoon water - or as needed, 1 tablespoon at a time
Spice Blend Ingredients
½ teaspoon cumin seeds
½ teaspoon garam masala
¼ teaspoon ground ginger
1 pinch cayenne pepper
¼ teaspoon paprika
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan-forced). Line a rimmed baking sheet with parchment paper or lightly grease an oven-safe cast iron skillet.1-2 teaspoons olive oil or cooking spray
- In a large mixing bowl, massage the salt into the shredded cabbage for 2 minutes. Let sit for 10 minutes to draw out moisture. After resting, squeeze the cabbage firmly in a clean kitchen towel or your hands to remove as much liquid as possible — this step is critical for crispy fritters.1/2 head cabbage, 1/2 teaspoon salt
- Add the nutritional yeast, chickpea flour, almond flour, pre-cooked ground chicken, lemon juice, baking soda, and all spice blend ingredients to the squeezed cabbage. Mix thoroughly until evenly combined. If the mixture is too dry to hold together, add water one tablespoon at a time. The batter should be as thick as hummus — it needs to hold its shape when formed.1/4 cup ground chicken, 1/4 cup almond flour, 1/4 cup chickpea flour, 1/4 cup nutritional yeast, 1 teaspoon lemon juice, 1 pinch baking soda, 1 tablespoon water, 1/2 teaspoon cumin seeds, 1/2 teaspoon garam masala, 1/4 teaspoon ground ginger, 1 pinch cayenne pepper, 1/4 teaspoon paprika
- Scoop approximately 2 tablespoons of batter per fritter, shape into flattened patties about ½ inch (1.5cm) thick, and place on the prepared baking sheet or skillet, spacing them 1 inch apart. Bake for 25 minutes, flipping once at the 15-minute mark, until both sides are crispy and golden brown.
- Serve immediately with chimichurri, a buttery tomato sauce, or a cooling yoghurt dip.
Notes
Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days. Place baking paper between layers to prevent sticking.
Freezing: Freeze in a single layer on a lined tray until solid, then transfer to a freezer bag. Keeps for up to 2 months. Reheat from frozen at 400°F / 200°C (180°C fan-forced) for 15 minutes, flipping halfway.
Make-Ahead: Shred and salt the cabbage up to a day ahead, squeeze out liquid, and refrigerate. Mix the batter and bake when ready — do not let the mixed batter sit, as it becomes too wet.
Substitution: Replace ground chicken with crumbled firm tofu or leave it out entirely for a vegetarian version. Swap almond flour for sunflower seed flour for a nut-free option.
Pro Tip: Squeeze the salted cabbage firmly in a clean kitchen towel after the 10-minute rest — the drier the cabbage, the crispier and better-shaped your fritters will be.
Nutrition
Serving: 1servingCalories: 139kcalCarbohydrates: 14gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 394mgPotassium: 396mgFiber: 5gSugar: 5gVitamin A: 190IUVitamin C: 42mgCalcium: 67mgIron: 2mg
How did this recipe turn out for you?Rate this Recipe !
