Ingredients :

Cabbage (500 g), shredded
2 finely chopped onions
3 minced garlic cloves
3 eggs
4 tablespoons of flour (60 g)
1 teaspoon of salt (8 g)
1 teaspoon ground red pepper (4 g)
1 teaspoon black pepper (4 g)
Vegetable oil for frying
For the sauce:
3 tablespoons of yogurt (75 g)
2 branches of dill chopped up
1 grated cucumber
Red pepper powder, to taste

Itineraries:

In a large mixing bowl, combine shredded cabbage, chopped onion, minced garlic, eggs, flour, salt, ground red pepper and black pepper. Mix well until all the ingredients are evenly distributed.
Heat the vegetable oil in a skillet over medium heat. Once hot, take a spoonful of cabbage mixture and shape it into a small pancake. Place it gently in the hot oil and flatten slightly with the back of the spoon.
Fry the cabbage fritters for about 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, add more oil to the saucepan if needed.
For the sauce, mix yogurt, chopped dill, grated cucumber and red pepper powder in a small bowl. Stir until well combined.
Serve hot cabbage fritters with a dollop of dill yogurt sauce on top.