Serves: 3–4 | Time: ~40 minutes 1. Remove outer leaves and wash the cabbage. Cut into sections and finely shred. Place in a bowl and sprinkle with a little salt. Gently squeeze with your hands for 2–3 minutes to soften and release moisture. 2. Wash and peel the carrot. Grate it using a fine or medium grater. 3. Peel the onion. Finely chop. 4. Add grated carrot and chopped onion to the cabbage. Add eggs. Add flour, salt, black pepper, and paprika. Mix well until evenly combined. 5. Heat a thin layer of olive oil in a pan over medium heat. 6. Scoop the mixture and place into the pan. Shape into small patties and flatten slightly. 7. Fry for 4–5 minutes on one side until golden. Flip and cook another 4–5 minutes until cooked through and crisp. 8. Transfer to paper towel to remove excess oil. Serve warm. TIPS: - Squeeze out excess liquid for crispier patties. - Keep heat medium to cook evenly. SERVING IDEAS: - Serve with sour cream or yogurt sauce. -- Sprinkle with fresh herbs.

   Serves: 3–4 | Time: ~40 minutes 1. Remove outer leaves and wash the cabbage. Cut into sections and finely shred. Place in a bowl and sprinkle with a little salt. Gently squeeze with your hands for 2–3 minutes to soften and release moisture. 2. Wash and peel the carrot. Grate it using a fine or medium grater. 3. Peel the onion. Finely chop. 4. Add grated carrot and chopped onion to the cabbage. Add eggs. Add flour, salt, black pepper, and paprika. Mix well until evenly combined. 5. Heat a thin layer of olive oil in a pan over medium heat. 6. Scoop the mixture and place into the pan. Shape into small patties and flatten slightly. 7. Fry for 4–5 minutes on one side until golden. Flip and cook another 4–5 minutes until cooked through and crisp. 8. Transfer to paper towel to remove excess oil. Serve warm. TIPS: - Squeeze out excess liquid for crispier patties. - Keep heat medium to cook evenly. SERVING IDEAS: - Serve with sour cream or yogurt sauce. -- Sprinkle with fresh herbs.