Eggplant & Buckwheat Patties
These are excellent vegetarian patties. I have been trying to incorporate some vegetarian dishes into my diet, and this recipe is a keeper. These patties are filling, delicious, and very nutrition-dense. Serve them as veggie burgers, or chop them up and use in a wrap. Either way, delicious!
Yield
6 servingsPrep
10 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
peeled, cubed |
*
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
butter
|
|
| 1 | large |
onions
minced |
|
| 2 | cups |
buckwheat groats
cooked |
*
|
| 2 | tablespoons |
celery leaves
minced |
* |
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 1 | each |
eggs
beaten |
|
| 1 | tablespoon |
buckwheat flour
|
|
| 2 | tablespoons |
corn oil
for frying |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
peeled, cubed |
*
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 1 | large |
onions
minced |
|
| 473 | ml |
buckwheat groats
cooked |
*
|
| 3E+1 | ml |
celery leaves
minced |
* |
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
parsley leaves
minced |
|
| 1 | each |
eggs
beaten |
|
| 15 | ml |
buckwheat flour
|
|
| 3E+1 | ml |
corn oil
for frying |
|
Directions
Steam eggplant in a vegetable steamer for 8 to 10 minutes, or until tender.
Transfer to a glass or ceramic bowl and toss with garlic, lemon juice, lemon rind, and olive oil.
Set aside to marinate for 1 hour, then finely chop in a food processor or blender, along with marinating liquid.
Meanwhile, heat butter and brown onions in a large skillet.
Cool, then add remaining ingredients, except corn oil.
Stir in chopped eggplant.
Mixture should be fairly stiff; adda little more flour if necessary.
Heat corn oil in another large skillet.
Drop mixture by the tablespoon into hot oil and fry until golden brown on each side.
Drain on paper towels.
Serve hot.
