Keto cabbage cutlets are essentially pan-fried cabbage patties that are low in carbohydrates, making them perfect for individuals on a ketogenic diet. With their golden-brown exteriors and soft, flavorful insides, these cutlets are a testament to the boundless culinary possibilities that exist within the world of low-carb cooking. Each bite is a celebration of harmonious flavors, from the delicate sweetness of the cabbage to the slight heat of the spices, culminating in a dish that is both nutritious and exquisitely gratifying.
Assemble all ingredients together to avoid last minute rush.
Chop cabbage first into small pieces, then mince in an electric chopper.
Finely chop onion and green chili.
Cooking
Transfer minced cabbage to the Mixing Bowl.
Now, add chopped onion, eggs, roasted cumin powder, salt, red chili powder, ginger garlic paste, garam masala and green chili. Mix all the ingredients very well.
Then, heat 2 tbsp olive oil in a Pan over medium to high heat.
Using a 1/4-cup measuring cup, scoop the cabbage mixture and form it into patties. Gently place the patties into the hot oil, being careful not to overcrowd the Pan or Skillet. Place one tbsp batter on the pan and combine together to make cutlet shape, leaving enough space in between the cutlets.
Cook from both the sides over medium to low flame till crisp and golden brown. I have panfried the cutlets over medium flame, alternatively you can shallow fry or deep fry the tikkis in hot oil.
Serve the keto cabbage cutlets warm with your favorite low-carb dipping sauce or alongside a crisp green salad.