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Asian-Style Cabbage & Spinach Rice Fritters

Prep 20 min Cook 15 min Difficulty 2/5

Asian-style cabbage & spinach rice fritters with a tangy yogurt dip—easy, plant-forward, and protein-rich.

Why this recipe works

This recipe makes Asian-style cabbage and spinach rice fritters with a tangy yogurt dip. It’s ideal for a light lunch, a veggie-rich dinner, or a make-ahead snack. Suitable for cooks who want a savory bite with simple pantry ingredients and a flexible dipping option.

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Key takeaways

Cabbage and spinach fritters come together quickly with pantry staples.
Squeeze moisture well for crisp patties and firm batter.
Pair with a tangy yogurt dip for balance.

Recipe guide

This recipe makes Asian-style cabbage and spinach rice fritters with a tangy yogurt dip. It’s ideal for a light lunch, a veggie-rich dinner, or a make-ahead snack. Suitable for cooks who want a savory bite with simple pantry ingredients and a flexible dipping option.

Crispy fritters with a bright yogurt dip in under 40 minutes.

  • Cabbage and spinach fritters come together quickly with pantry staples.
  • Squeeze moisture well for crisp patties and firm batter.
  • Pair with a tangy yogurt dip for balance.

Ingredients quick check

Key items: shredded cabbage, cooked white rice, thawed squeezed-dry spinach, torn dinner rolls, cottage cheese, egg, and seasonings. Grate or chop as needed and keep closely measured to maintain batter consistency.

Make batter and fry

Combine all ingredients except oil and dip. Chill 10–15 minutes to firm. Form golf-ball sized patties and pan-fry in a lightly oiled nonstick skillet 3–4 minutes per side until golden and cooked through.

Dip and serve

Stir yogurt with a splash of soy sauce, sesame oil, lemon juice, and green onion. Serve warm fritters with the quick yogurt dip for contrast.

Ingredients

  • 2 cup shredded cabbage
  • 1 cup cooked white rice
  • 1 cup thawed frozen spinach, squeezed dry
  • 2 dinner rolls, torn into small pieces
  • 1/2 cup cottage cheese
  • 1 large egg
  • 2 tbsp margarine (Olivani)
  • Salt 1 tsp and pepper 1/2 tsp

Instructions

  1. Squeeze excess moisture from thawed spinach and coarsely chop if needed
  2. Shred cabbage finely and pat dry to remove extra water
  3. Tear dinner rolls into small pieces and pulse briefly in a food processor or crumble by hand
  4. Melt margarine and toss with rice, cottage cheese, torn rolls, cabbage, spinach, and beaten egg in a large bowl
  5. Season mixture with salt, pepper, 1–2 tsp soy sauce, 1 tsp sesame oil, and minced garlic or grated ginger to taste
  6. Mix until well combined and refrigerate 10–15 minutes to firm up the batter
  7. Form mixture into golf-ball-sized patties and press lightly to flatten
  8. Heat a nonstick skillet over medium and add a little margarine or oil
  9. Pan-fry fritters 3–4 minutes per side until golden brown and cooked through, adjusting heat to avoid burning
  10. Drain on paper towels and keep warm while making dip
  11. Stir plain yogurt with a splash of soy sauce, a few drops of sesame oil, lemon juice, and chopped green onion for an Asian-style yogurt dip
  12. Serve fritters hot with the yogurt dip

FAQs

Can I use fresh spinach instead of thawed frozen? Yes. Sauté fresh spinach until wilted, cool, and drain well before mixing.
How do I prevent the fritters from falling apart? Drain moisture thoroughly, chill the batter 10–15 minutes, and press patties firmly before cooking.
Can I bake these instead of pan-frying? Yes. Form patties, place on a lined sheet, brush with a little oil, and bake at 425°F (220°C) about 12–15 minutes per side until golden.