Leek and Cabbage Patties


  • 2 medium leeks
  • 1 small head of cabbage or 1/2 medium-large head
  • 1/4 cup bread crumbs
  • 1/4 cup all purpose flour
  • 3 tbsp goat cheese
  • 1/2 tsp onion powder
  • 1 tsp freshly ground black pepper
  • salt
  • fresh herbs (green onion, parsley, or dill) for garnish
  • 1/3 cup oil (olive, sunflower, vegetable, etc.)


Preheat oven to 400F (205C). Remove the outermost leaves of cabbage, wash, then cut everything including the core into large chunks. Toss with about 2-3 tbsp of oil, and about 1 tsp salt. Place evenly on a parchment lined baking sheet and bake for about 25-30 minutes. The edges should begin to crisp up.

On a pan, heat 1 tbsp of oil over medium heat. Wash leeks very well (make sure you get dirt from between the layers!) and slice, using white all the way up to dark green parts. Add to pan with a few punches of salt and onion powder and cook for about 10 minutes, or until leeks soften and sweeten.

Add leeks, cabbage, goat cheese, and 1 tsp of freshly cracked black pepper and mix in food processor until you get an incorporated texture that feels like ground meat (see picture below).

Stir in bread crumbs and flour, then form into patties with about 3 tbsp of mix.

Heat a pan with enough oil to generously coat bottom over medium-high heat. Cook for 1 to 1 1/2 min each side. Remove and place on cooling rack.

Serve with fresh herbs.


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