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Eggplant and 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!
233

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 12284% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 26mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 6%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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