A nice alternative to meat. These eggplant patties are so simple, quick and flavorful.
- 1 large eggplant | 550g |19oz
- 2 green onions
- 1 garlic clove
- 1cup | 3.5oz | 100g vegan cheddar cheese
- 2 tbsp parsley
- 1 tsp salt
- ¼ tsp black pepper
- 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs
- Oil for frying
- Peel and cut 1 large eggplant 🍆 or 2 medium eggplants | 550g | 19 oz
- Cut 2 green onions and 1 garlic clove 🧄
- Heat oil in a large skillet over medium-high heat. Add onion and sauté until translucent.
- Add garlic and sauté until fragrant.
- Add eggplant cubes and sauté until browned and soft for about 10-12 minutes.
- Then transfer to a large bowl and mash.
- Grate 100g | 3.5oz vegan cheddar cheese 🧀
- Chop 2 tbsp of parsley.
- Add 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs. I prefer chickpea crumbs.
- Salt and pepper to taste.
- Mix well
- Transfer the mixture to the fridge for 20-30 minutes to allow the breadcrumbs or chickpeas crumbs to suck up some of the moisture.
- Form the patties with your hands.
- Fry patties for about 4 minutes on each side until golden brown and enjoy!
Here is another version for variety.
- 1 eggplant (2 ½ to 3 lbs) peeled and finely diced
- ¼ cup fresh parsley, finely chopped
- ½ tbsp. dried oregano
- 4-5 fresh basil leaves, chiffonade
- Chili flakes, to taste
- ½ to 1 cup pecorino Romano, finely grated
- ½ to 1 cup panko/regular breadcrumbs, more if needed
- Freshly cracked pepper
- 1 egg, whisked
- Canola oil, for shallow frying
- Peel and cut off the ends of the eggplant. Cut into small bite size chunks. Prepare a steamer basket and steam the eggplant for about 10 minutes, or until eggplant has softened but still keeps its shape. Remove and place steamed eggplant into a colander or squeeze out any extra moisture with a cheesecloth or paper towel. Place steamed eggplant into a food processor and pulse a few times to achieve the texture you prefer. I like to still keep a bit of a chunky texture. Place the eggplant into a large bowl.
- Add the rest of the ingredients to the large bowl except the egg. Give a taste and once happy with taste, add egg and mix everything to combine. You can then form your patties. Form the mixture into patties with your hands, pressing together, like a small burger patty, but not pressing too firmly. If needed, add more panko to help bind.
- Heat canola oil in a skillet over medium heat. Add just enough oil to cover half of a patty when dropped in. Place patties into skillet away from you to avoid oil splatter and cook each side until golden brown, about 4-5 minutes per side. Frying time will vary depending on the size of your patties. So just watch as you go. Once fried, place on a plate lined with paper towel and season with some flakey salt. Enjoy!