Eggplant Patties: I prepared dinner early and everyone devoured them! Eggplant patties are the perfect choice for those looking for a light recipe that’s rich in fiber and plant-based protein, while still being tasty and delicious. These patties are suitable for a variety of occasions: they can be served as an appetizer, main course, or even as a delicious snack. Ideal for vegetarians or vegans, but also for those who want to reduce their meat consumption without sacrificing flavor. They’re also easy to prepare and can be adapted to personal taste by adding spices or herbs.
Ingredients:
- 2 medium eggplants
- 1 cup (90g) rolled oats
- ½ cup (60g) chickpea flour
- 1 medium onion, diced
- 1 bunch coriander (cilantro), chopped
- 2 garlic cloves, sliced
- ½ teaspoon salt
- A few splashes of olive oil
- Pepper to taste
How to prepare Eggplant Patties:
- Prepare the eggplants: Peel and dice the eggplants. Place in a bowl and set aside.
- Cook the onion and garlic: Add some olive oil to a non-stick pan. Add the diced onion, stir and fry. When the onion starts to brown, add the sliced garlic. Continue stirring until the garlic turns golden.
- Add the eggplant cubes to the pan, stir well, and cook until the eggplant softens. When done, turn off the heat and transfer to a large bowl.
- Puree: Use an immersion blender to process the mixture into a smooth, homogeneous puree.
- Add the dry ingredients: Season with pepper and salt, then mix in the chickpea flour, rolled oats, and chopped coriander. Mix with a spatula until the mixture is compact and homogeneous. Let the mixture rest in the refrigerator for about 30 minutes.
- Shape the patties: Take a generous spoonful of the mixture and shape the patties with your hands. Slightly flatten the balls and place them on a plate.
- Fry the patties: Add some olive oil to a non-stick pan and place 4-5 patties at a time, depending on the size of your pan. Fry them for about 4-5 minutes per side until golden brown and crispy.
Bon Appétit!
