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Introduction
There are days when you just want something simple, satisfying, and quick—something that doesn’t require a long ingredient list or complicated steps, but still feels like a proper meal. That’s exactly how these keto cabbage & chicken patties came into my life.
I remember one evening when I had very little in the fridge—just some chicken, a bit of cabbage, and a few pantry basics. I didn’t feel like making anything fancy, but I also didn’t want to settle for something boring. So I decided to experiment, mixing everything together, shaping it into patties, and cooking them in a skillet.
What came out of that pan was unexpectedly amazing.
Crispy on the outside, juicy on the inside, and packed with flavor—these patties instantly became one of my favorite quick meals. And the best part? They’re perfectly keto-friendly.
This keto cabbage & chicken patties recipe is ideal for anyone who wants a high-protein, low-carb meal that’s easy to prepare, budget-friendly, and incredibly satisfying. Whether you’re cooking for yourself, your family, or prepping meals for the week, this recipe checks all the boxes.
Why You’ll Love This Recipe
- 🍗 High-protein and filling – keeps you satisfied for hours
- 🥬 Low-carb & keto-friendly – perfect for your macros
- 🔥 Crispy outside, juicy inside – perfect texture balance
- ⚡ Ready in just 20 minutes – great for busy days
- 🍽️ Simple ingredients – pantry-friendly recipe
- 💰 Budget-friendly meal – uses affordable ingredients
- 🥡 Perfect for meal prep – stores and reheats well
My Personal Experience
The first time I made these patties, I wasn’t expecting much—I thought they’d be decent, maybe a bit dry or plain. But the moment I took a bite, I knew this was something special.
The cabbage added a subtle sweetness and kept the patties moist, while the chicken provided that hearty, satisfying base. And when the edges crisped up in the pan? That was the real game-changer.
Since then, I’ve made these patties countless times, tweaking spices and experimenting with variations. But even the simplest version is still one of my favorites.
Required Equipment
Mixing Bowl
Used to combine all ingredients evenly.
Knife & Cutting Board
Essential for finely chopping the cabbage.
Skillet or Frying Pan
Needed for cooking the patties until golden and crispy.
Spatula
Helps flip patties without breaking them.
Ingredients & Substitutions
Main Ingredients
- 300g ground chicken
- 1 cup finely shredded cabbage (about 80–100g)
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 tbsp almond flour
- 2 tbsp olive oil (for cooking)
Seasonings
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
Why Each Ingredient Matters
- Ground chicken → main protein base
- Cabbage → adds moisture and texture
- Egg → binds everything together
- Parmesan → adds flavor and helps crisping
- Almond flour → keeps patties low-carb and structured
Substitutions
- Use turkey instead of chicken
- Replace almond flour with coconut flour (use less)
- Add cheddar for extra richness
- Use green or purple cabbage
How to Make Keto Cabbage & Chicken Patties
Prepare the Cabbage
Finely shred cabbage into small pieces.
👉 Tip: Smaller pieces blend better into patties.
Mix Ingredients
Combine chicken, cabbage, egg, cheese, almond flour, and seasonings.
Shape Patties
Form into equal-sized patties.
👉 Don’t worry if they’re not perfect.
Heat the Pan
Warm oil over medium heat.
Cook Patties
Cook each side for 4–5 minutes until golden.
Check Doneness
Ensure internal temperature is fully cooked.
Common Mistakes to Avoid
- ❌ Large cabbage pieces → uneven texture
- ❌ Overcrowding pan → soggy patties
- ❌ Too much moisture → patties fall apart
- ❌ High heat → burns outside
Pro Tips for Best Results
- Squeeze excess water from cabbage
- Use medium heat for even cooking
- Chill mixture for 10 minutes for better shaping
- Press patties lightly while cooking
Keto Benefits of Chicken
Chicken is:
- High in protein
- Naturally low in carbs
- Supports muscle growth
- Keeps you full longer
Variations You Can Try
- 🌶️ Spicy version with chili flakes
- 🧀 Cheesy version with mozzarella
- 🌿 Herb version with parsley
- 🥓 Add beef bacon for smoky flavor
Tips for This Recipe
- Keep patties uniform in size
- Don’t flip too early
- Let them rest before serving
Optional Additions
- Green onions
- Herbs
- Keto sauces
Serving Ideas
- Serve with salad
- Pair with cauliflower mash
- Great for lunch or dinner
Storage Recommendations
- Refrigerate up to 3 days
- Freeze up to 1 month
- Reheat in skillet or air fryer
Frequently Asked Questions
1. Can I bake these instead?
Yes, bake at 180°C for 20 minutes.
2. Can I air fry them?
Yes, 180°C for 12–15 minutes.
3. Why are my patties falling apart?
Too much moisture—add more almond flour.
4. Can I use cooked chicken?
Not recommended for this recipe.
5. Are they freezer-friendly?
Yes, freeze after cooking.
6. Can I add cheese inside?
Yes, for extra richness.
7. Is it kid-friendly?
Yes, mild and crispy.
Nutritional Breakdown (Per Serving)
- Calories: 320
- Protein: 28g
- Fat: 22g
- Total Carbs: 4g
- Net Carbs: 3g
Recipe Snapshot
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Dinner
- Cuisine: Keto / Low Carb
- Servings: 3–4 patties
- Calories: 320
Keto Cabbage & Chicken Patties Recipe
Ingredients
- Ground chicken – 300g
- Cabbage finely shredded – 1 cup (80–100g)
- Egg – 1 large
- Parmesan cheese grated – ¼ cup (25–30g)
- Almond flour – 2 tablespoons 15–20g
- Salt – ½ teaspoon or to taste
- Black pepper – ½ teaspoon
- Garlic powder – 1 teaspoon
- Paprika – ½ teaspoon optional but recommended
Instructions
- Take the cabbage and finely shred it into very small, thin pieces using a knife or grater. Place it on a paper towel or clean cloth and gently press to remove as much moisture as possible. This step is important because excess water can make the patties soft and difficult to hold together.
- In a large mixing bowl, add the ground chicken, shredded cabbage, egg, grated parmesan cheese, almond flour, and all the seasonings. Make sure everything is added before mixing so the flavors distribute evenly.
- Using your hands or a spoon, mix the ingredients thoroughly until the mixture becomes well combined and slightly sticky. Don’t overmix—just mix enough so everything holds together and the cabbage is evenly distributed throughout.
- Divide the mixture into equal portions (about 3–4 parts depending on size). Shape each portion into a round patty using your hands, gently pressing and smoothing the edges so they don’t crack. If the mixture sticks to your hands, lightly oil your palms.
- Place a skillet on the stove over medium heat and add olive oil. Let the oil heat up for about 1 minute until it’s warm but not smoking. This ensures the patties cook evenly and develop a nice golden crust.
- Carefully place the patties into the skillet in a single layer, leaving some space between each one. Avoid overcrowding the pan, as this can cause steaming instead of proper browning.
- Let the patties cook undisturbed for 4–5 minutes on the first side. You should see the edges turning golden and slightly crispy. Resist the urge to flip too early, as this helps them hold their shape.
- Using a spatula, gently flip each patty and cook the other side for another 4–5 minutes until golden brown and fully cooked through. If needed, lower the heat slightly to prevent burning while ensuring the inside cooks properly.
- Once cooked, transfer the patties to a plate and let them rest for 1–2 minutes. This helps them firm up slightly and allows the juices to settle, making them easier to handle and more flavorful when served.
