These Vegan Zucchini & Cabbage Croquettes are crispy on the outside, tender on the inside, and full of fresh vegetable flavor. Made with shredded zucchini, cabbage, garlic, herbs, and simple pantry ingredients, they’re a delicious plant-based option for lunch, dinner, or a savory snack.

They’re easy to prepare, budget-friendly, and perfect for serving with a creamy vegan garlic sauce or your favorite dip. Pan-fry them for a golden crust or bake them for a lighter option.

35 min

Total time

4

Servings

Easy

Difficulty

Ingredients

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For the croquettes

• 2 medium zucchini, about 2 cups shredded
• 2 cups finely shredded green cabbage
• 1 small carrot, grated (optional)
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1/2 cup breadcrumbs, plus extra if needed
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2–3 tablespoons olive oil, for pan-frying

For the optional vegan garlic dip

• 1/2 cup vegan mayonnaise
• 1 tablespoon lemon juice
• 1 small garlic clove, finely grated
• 1 tablespoon chopped parsley
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prepare the vegetables

Grate the zucchini and place it in a clean kitchen towel. Squeeze firmly to remove as much moisture as possible. Finely shred the cabbage, grate the carrot if using, and chop the onion and garlic.

Step 2: Make the flax egg

Mix the ground flaxseed with 5 tablespoons of water in a small bowl. Let it sit for 5–10 minutes until thick and gel-like. This helps bind the croquettes without eggs.

Step 3: Mix the croquette mixture

In a large bowl, combine the drained zucchini, cabbage, carrot, onion, garlic, flax egg, parsley, paprika, oregano, salt, and pepper. Stir in the flour and breadcrumbs until the mixture holds together when pressed. Add a little extra breadcrumb if it feels too wet.

Step 4: Shape the croquettes

Scoop about 2 tablespoons of mixture at a time and shape into small patties or oval croquettes. Press them firmly so they hold their shape. Place them on a plate and chill for 10 minutes if the mixture feels soft.

Step 5: Cook until golden

Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook the croquettes in batches for 3–4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan, and add a little more oil between batches if needed.

Step 6: Prepare the dip and serve

Stir together the vegan mayonnaise, lemon juice, garlic, parsley, salt, and pepper. Taste and adjust the seasoning. Serve the warm croquettes with the garlic dip and extra fresh herbs.

Baking or Air-Frying Option

• Oven: Preheat to 400°F (200°C). Place the croquettes on a parchment-lined baking sheet, brush or spray lightly with oil, and bake for 20–25 minutes, flipping halfway through.
• Air fryer: Preheat to 375°F (190°C). Lightly oil the croquettes and cook in a single layer for about 12–16 minutes, flipping halfway through. Cook in batches if needed.

Cooking times vary with the thickness of the croquettes and your appliance. Make sure the centers are hot and cooked through.

Tips for Perfect Croquettes

• Remove excess water: This is the most important step. Wet zucchini can make the mixture fall apart.
• Chop the cabbage finely: Smaller pieces help the croquettes hold together.
• Adjust the texture: If the mixture is loose, add breadcrumbs one tablespoon at a time. If it’s too dry, add a teaspoon of water.
• Don’t flip too soon: Let the first side form a golden crust before turning.
• Keep them evenly sized: Similar-sized croquettes cook at the same rate.

What to Serve With Vegan Zucchini & Cabbage Croquettes

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These croquettes pair beautifully with:

• A fresh cucumber and tomato salad
• Vegan garlic yogurt sauce or hummus
• Roasted potatoes or sweet potato wedges
• Steamed vegetables or quinoa
• Warm pita bread with lemon-tahini dressing

Storage and Reheating

• Refrigerator: Store cooled croquettes in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium heat or in an air fryer at 350°F (175°C) until hot and crispy.
• Freezer: Freeze cooked, cooled croquettes in a single layer, then transfer to a freezer-safe container for up to 2 months for best quality.
• Make ahead: Prepare and shape the mixture shortly before cooking. If preparing ahead, store the shaped croquettes covered in the refrigerator and cook within 24 hours.

Printable Recipe Card

Vegan Zucchini & Cabbage Croquettes

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Crispy vegetable croquettes made with zucchini, cabbage, herbs, and a simple flaxseed binder.

Prep: 20 min

Cook: 15 min

Serves: 4

Ingredients

• 2 medium zucchini, shredded
• 2 cups shredded cabbage
• 1 small grated carrot (optional)
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1/2 cup breadcrumbs
• 2 tablespoons ground flaxseed + 5 tablespoons water
• 2 tablespoons chopped parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2–3 tablespoons olive oil

Instructions

1. Squeeze excess moisture from the grated zucchini.
2. Mix flaxseed and water; let thicken for 5–10 minutes.
3. Combine zucchini, cabbage, carrot, onion, garlic, flax mixture, herbs, seasonings, flour, and breadcrumbs.
4. Shape into small patties or oval croquettes.
5. Pan-fry over medium heat for 3–4 minutes per side until golden and cooked through.
6. Serve warm with vegan garlic dip.

Optional dip: Mix 1/2 cup vegan mayonnaise, 1 tablespoon lemon juice, 1 minced garlic clove, parsley, salt, and pepper.