This one is for the vegetarians, but we promise meat eaters will love these delicious patties, too. Thank you to Donna Wright of Noosa, who has shared her favourite family recipe for eggplant patties.
If you have a recipe you would like to share, simple email it to newsdesk@noosatoday.net.au
Ingredients (serves 4):
1 large eggplant, roughly chopped.
1/2 cup breadcrumbs.
1 red onion, quartered.
2 garlic cloves or a teaspoon of minced garlic.
1/2 cup grated parmesan cheese.
1/4 cup basil leaves, chopped or torn.
1 egg, lightly beaten.
1/2 cup plain flour.
2 tablespoons olive oil.
Method:
1. Boil the eggplant in a saucepan until soft, drain and set aside.
2. In a food processor, blend the breadcrumbs, garlic, onion, parmesan, basil, egg and eggplant, add salt and pepper to taste. Process until the mixture is well combined, but not smooth. If mixture looks a little runny, add more breadcrumbs.
3. Put the mixture into a bowl, cover and place in the fridge for 30 minutes to cool.
4. Using floured hands and the mixture can be very sticky, divide the mix into desired portion size and roll into a ball.
5. Once you have used all the mixture, place the patties on a tray and pop into the fridge for another 30 minutes to firm.
6. Heat oil in a large frying pan over medium heat. Cook patties for 4 minutes each side or until golden brown.
Patties are best served immediately with a green leaf salad and balsamic vinegar dressing.
