Baked Cabbage Patties with Almond Flour
Eggs provide protein, while cabbage, psyllium, and bamboo fiber add dietary fiber. Sautéed cabbage gives the patties a mild sweetness, and almond flour helps keep their texture tender.
Shred the cabbage (300 g), heat the olive oil (10 g), and fry it until tender, seasoning with table salt (3 g), paprika (2 g), and black pepper (1 g). Let the cabbage cool.
Whisk the eggs (200 g). Combine the psyllium (10 g), bamboo fiber (15 g), almond flour (20 g), and baking powder without starch (2 g); add the dry mixture to the eggs and stir. Leave the batter for 10 minutes so the fiber and psyllium can hydrate.
Fold in the cooled cabbage. With damp hands, shape small patties and place them on a parchment-lined tray. Bake at 180 °C until set and golden.
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