Ingredients:

1 medium cabbage

Bunch of spring onions
1 carrot
Parsley (a handful, chopped)

200g (7oz) rice flakes
2 eggs
1 clove of garlic (minced)

Salt to taste
Black pepper to taste
3 tablespoons flour

Directions:
Prepare the Vegetables:

Finely chop the cabbage, spring onions, carrot, and parsley.
Mix Ingredients:

In a large bowl, combine the chopped vegetables with rice flakes, eggs, minced garlic, salt, black pepper, and flour. Mix well until all ingredients are evenly distributed.

Form Cutlets:

Take small portions of the mixture and form them into cutlet shapes.
Fry Cutlets:

Heat a pan over medium heat and add a small amount of oil.

Fry the cutlets for about 5 minutes on each side or until golden brown and cooked through.
Serving Suggestions:

Serve the cabbage cutlets warm, paired with a side salad or your favorite dipping sauce.

Garnish with extra parsley or a squeeze of lemon juice for added freshness.
Cooking Tips:

Ensure the cutlets are evenly sized for consistent cooking.

For a crunchier texture, add a coating of breadcrumbs before frying.
Nutritional Benefits:

High in fiber, vitamins C and K from the cabbage, and protein from the eggs.