
Shred the cabbage with a mandoline slicer, about 16 oz, or 1/3 of a medium head of cabbage.
Thinly slice 2-3 scallions (or a regular onion).
Grate the carrots with a box grater.
Mince the garlic or use the finer side of a box grater.
In a large bowl, combine all prepared ingredients and mix lightly to coat with egg.
Heat a non-stick skillet over medium-low heat. Add fat for frying and let it heat.
Form a ball with the mixture and place it in the skillet, then flatten it.
Fry for about 3 minutes per side until golden brown and crispy.
Repeat with remaining mixture and serve warm or cold.