Keto Cabbage & Chicken Patties

• Prep Time: 20 minutes

• Cook Time: 16 minutes

• Total Time: 36 minutes

• Course: Main Course

• Cuisine: American, Keto

• Diet: Gluten-Free, Low-Carb, Keto

• Skill Level: Easy – Perfect for beginners.

• Intensity: Low Effort / Minimal Active Cooking – Simple mixing and pan-frying.

• Servings: 4 servings (2 patties per person)

• Yield: 8 medium patties

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Ingredients

• 1 lb (450g) ground chicken (or ground turkey)

• 2 cups finely shredded green cabbage (about 1/4 of a small head)

• 1/3 cup finely grated Parmesan cheese

• 1/4 cup finely diced yellow onion

• 1 large egg

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped (or 2 tsp dried)

• 1 tsp paprika

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/2 tsp dried oregano

• 1/4 tsp red pepper flakes (optional, for a kick)

• 2-3 tbsp avocado oil or olive oil, for frying

For Serving (Optional):

• Sugar-free ketchup or mayo

• Creamy Dijon mustard

• Side salad

• Sliced avocado

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Equipment Needed

• Large mixing bowl

• Box grater or food processor for shredding

• Skillet (cast iron preferred)

• Spatula

• Measuring spoons/cups

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Step-by-Step Instructions

Step 1: Prepare the Cabbage Mixture

In your large mixing bowl, combine the shredded cabbage, grated Parmesan, diced onion, minced garlic, and all spices (paprika, salt, pepper, oregano, red pepper flakes). Using your hands or a spoon, mix thoroughly. The salt will begin to draw moisture from the cabbage, which helps bind the patties.

Step 2: Combine with Chicken

Add the ground chicken and egg to the cabbage mixture. Using your hands (the best tool for this!), gently but thoroughly combine everything until the mixture is uniform. Avoid over-mixing to keep the patties tender.

Step 3: Form the Patties

Divide the mixture into 8 equal portions. Shape each portion into a ball, then flatten into a 1/2-inch thick patty, about 3 inches in diameter. Place them on a plate. Pro Tip: If the mixture feels too wet, you can let it rest for 5-10 minutes or add an extra tablespoon of Parmesan to help bind.

Step 4: Cook the Patties

1. Heat 2 tablespoons of avocado oil in a large skillet over medium heat.

2. Once the oil is shimmering, carefully add 4 patties to the skillet, leaving space between them.

3. Cook for 5-7 minutes on the first side, without moving, until a deep golden-brown crust forms.

4. Gently flip and cook for another 4-6 minutes on the second side, until the patties are cooked through (internal temperature should reach 165°F / 74°C).

5. Transfer the cooked patties to a paper towel-lined plate.

6. Add the remaining oil to the skillet if needed, and repeat with the remaining 4 patties.

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Recipe Notes & Success Tips

• Shredding is Key: Finely shred the cabbage. Large pieces won’t bind as well and can make the patties fall apart.

• Don’t Skimp on Browning: Let the first side develop a proper crust before flipping. This seals in juices and prevents sticking.

• Make-Ahead & Storage: Form the patties and store them uncooked, layered between parchment paper, in an airtight container in the fridge for up to 24 hours before cooking. Cooked patties will keep in the fridge for 3-4 days and reheat beautifully in a skillet or air fryer.

• Freezer-Friendly: Place uncooked or cooked patties on a baking sheet to flash freeze, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before cooking or reheating.

• Air Fryer Option: Cook at 375°F (190°C) for 10-12 minutes, flipping halfway through.

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Nutrition Information

Important: Nutritional information is an estimate provided by an online calculator and will vary based on specific ingredients and brands used. The count below is for the patties only, without optional sides.