Mediterranean Eggplant Patties

Ingredients

Recipe Directions

  1. Oil pan. Cook slices of eggplant over high heat, until soft and medium brown on both sides. Cool. Finely chop.
     

  2. In a mixing bowl combine eggplant with olives, breadcrumbs, parmesan, feta, egg (beaten), basil and chili. 
     

  3. Scoop mixture into 1/4 cup and shape into 12 patties.
     

  4. Dip individual patties in plain flour (bottom, top, sides).
     

  5. Oil pan and fry patties in batches: 2 to 3 minutes each side, or until golden and crisp.
     

  6. Transfer to plate lined with paper towel.

   To serve: add lemon wedges, greens and your favourite sauce. 

   TIP: Can be stored in the fridge for 2 days or frozen. 

1 large Spencer Ranch eggplant, thinly sliced

1 cup green basil, chopped

1 1/2 cups wholegrain breadcrumbs

1/2 cup plain flour

1 1/2 cups pitted kalamata olives, halved

1 medium red chili, finely diced

1 egg, lightly beaten

Olive oil spray

1/2 cup grated parmesan cheese

100g greek fetta, crumbled

Greens and lemon wedges to serve

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