Simple and Diet-Friendly! Cabbage and Potato Veggie Cake with Creamy Pickle Yogurt Sauce

Grate the potatoes, carrot, and cabbage. Squeeze out any excess moisture from the grated potatoes and cabbage to avoid sogginess in the veggie cake.

In a large mixing bowl, combine the grated potatoes, grated carrot, chopped onion, and sliced cabbage.

Add the eggs and plain yogurt into the mixture. Season with salt and pepper to taste. Mix everything well until the mixture is evenly combined.

Heat olive oil in a non-stick skillet over medium heat.

Take spoonfuls of the mixture and form them into patties, then place them into the hot skillet.

Fry each side for about 4-5 minutes, or until golden and crispy.

Remove the veggie cakes from the skillet and place them on a paper towel to absorb any excess oil.

2. Make the Creamy Pickle Yogurt Sauce:
In a small bowl, combine the plain yogurt, pickle juice, finely chopped pickle, and Dijon mustard (if using).

Mix everything until smooth, then season with salt and pepper to taste.

3. Serve:
Serve the veggie cakes warm with a generous dollop of the creamy pickle yogurt sauce on top or on the side for dipping.

This dish is perfect for a light lunch or dinner and is great for those looking for a tasty, diet-friendly meal! Enjoy the crunchy veggie cakes with the tangy, creamy sauce for a flavorful experience!