Cabbage and Carrot Croquettes

Start by sticking some toothpicks all around a medium cabbage.

Next, place this cabbage in a large skillet with boiling water, over medium heat and let it cook for about 5 minutes, carefully stirring it.

Remove all the toothpicks from the cabbage, cut it in half, then into strips, and finally into smaller pieces.

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the onion chopped into small cubes, the grated carrot, the crushed garlic cloves and sauté well until everything softens.

In a large bowl, add all the cooked cabbage, the sautéed mixture we prepared and mix everything well until combined.

Add the eggs, season with the salt, a pinch of black pepper and the sweet paprika.

Add the wheat flour and mix everything very well until it turns into a smooth mixture. 

Next, take a handful of this mixture in your hands and shape it into a small croquette.

Repeat this process with the entire mixture.

Fill a large skillet over medium to low heat with vegetable oil until it covers the bottom and let it heat up. 

Add the croquettes and fry them until they are nicely golden brown.

Serve.