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.