My Nonna's Easy Eggplant Patties
One of my fave family recipes, these eggplant patties are a great meat-free alternative. They're delicious hot and crispy or cold for lunch the next day.
It can take a few times to get these right, so my top tips would be:
- if the mixture seems too runny, add more breadcrumbs a little bit at a time.
- cook over a medium high heat so that they cook through slowly
- allow to cool as they firm up more as they cool. If they don;t seem cooked through pop them in the oven of a medium heat for about 10mins of so.
This makes about 12-15
Step 1. Chop eggplants into 4-5cm chunks. Put in a saucepan and cover with cold water. Boil until soft. You can boil the 3 eggs in the same saucepan, at the same time if you wish.
Step 2. Once the eggplants are soft, drain in a colander and allow to cool. When cooled place in a bowl. Allow the boiled eggs to cool too, and once cooled peel.
Step 3. Grate the eggs into the same bowl as the eggplant. Add the garlic, parmesan, breadcrumbs and parsley and salt and pepper to taste.
Step 4. Combine the mixture using your hands, like you would a dough. If it feels too wet, add a bit more breadcrumbs. The mixture should be firm enough for you to form a patty. You want them to be about the size of our palm when you form them into patties, and no thicker than about 1.5cm.
Step 5. Put enough olive oil in a frypan so that it sits about 1cm up the side of the pan.
Step 6. Cook over a medium high heat for about 2-2 1/2 mins each side or until golden brown. Line a plate with paper towel and as patties cook transfer to there to soak up a bit of the frying oil.
Step 7. Allow to cool a little before eating as they will firm up more as they cool. Great with a tomato or rocket salad.