These cabbage bacon fritters are the perfect way to enjoy your St. Patrick’s Day! And they’re gluten-free, dairy-free and even egg-free so everyone can enjoy them!
Happy St. Patrick’s Day! As a good Irish girl, I couldn’t let this holiday slip by without making a festive recipe now could I? I had much bigger plans for this little blog for St. Patrick’s Day. Involving lots of irish soda bread (which I made and was delicious but I never took pictures), green desserts and the like. However, time (and work) got the best of me and that’s alright too. It happens and we need to just adjust and move on to the next one. The good news is I made one delicious recipe and I’m sharing it with you today!
I almost didn’t since let’s face it, they’re kind of ugly and the pictures are a little blah. But they are just too delicious NOT to share. As always, this recipe was born out of Saturday afternoon meal desperation. Toward the end of the week I tend to be scrounging for something to eat before our big grocery haul on Sundays. Lucky for me I had some cabbage lying around that was just waiting to be used and as always, I had bacon. I don’t think we ever run out of bacon honestly. It’s like a little bacon fairy comes into our refrigerator to replenish our stock whenever we’re running low. That or we never fail to buy it at the grocery store. Either one. I’m choosing to believe a bacon fairy truly exists.
With a few other simple ingredients these cabbage bacon fritters were born. Just some cabbage, bacon, garlic, an egg (or flax egg if you have problems with eggs like I do), milk or almond milk, I probably could have and should have shredded the cabbage a bit thinner so you can do that if you want them to stay together a bit better. If not, that’s okay too. Firmly pressing the fritter down with a spatula while its cooking in the skillet works wonders.
- 2 cups shredded cabbage
- 1 egg or 1 flax egg (1 tbsp flax + 3 tbsp water mixed together and let sit for 3 min)
- ½ tsp salt
- 4 pieces bacon
- 2 cloves garlic, minced
- ¼ cup gluten free flour
- ¾ cup almond milk
- In a large skillet, cook bacon until crisp. Remove from pan and crumble.
- Leave about 1-2 tbsp of bacon grease in the pan.
- In a large bowl, combine shredded cabbage, egg or flax egg, bacon, garlic, salt, gluten-free flour and almond milk until it forms a thick paste.
- Form batter into patties with your hands and place on hot pan. Cook for 3-5 minutes on each side, until browned.