Greek Vegan Cabbage Cakes

Easy and so, so good for you.

INGREDIENTS:

• 4 cup white grated cabbage boiled and squeezed (1 small white cabbage)

• 1 medium onion, finely chopped

• 2 medium carrots, grated

• 1/3 cup GEVOO

• 1/2 bunch of parsley, chopped

• 1/2 cup semolina

• 1/2 teaspoon Organic Psyllium Husk Powder

• 4 oz water or eggs to bind

• salt, black pepper

METHOD:

• Grate cabbage using a mandolin.

• Boil the cabbage in salted h20 for 3-4 minutes and strain well.

• Add a dollop of GEVOO to a pan and sauté the onion and carrot over medium heat for a few minutes.

• Mix 4oz of water with half a teaspoon of Organic Psyllium Husk Powder
  and let it set for 2 minutes (this will act as a coagulant).

• In a bowl add the well-squeezed cabbage, the sorted vegetables, and the mixture of Organic Psyllium Husk Powder, the semolina, the chopped parsley, GEVOO, salt ,and black pepper.

• Mix well and let the mixture sit for 15 minutes.

• Shape the burgers and cook for 3 minutes(each side) on a pan coated with GEVOO with the lid closed.

• Serve with vegan yogurt sauce.