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
233
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.
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?
