Greek Eggplant Patties
1 cup of pureed eggplant
Wash the eggplant, slice in half and cook in a pan with water. Once cooked, remove from the pan and strain. Puree in a blender. Measure out the amount required and put in a bowl with the remaining ingredients, except for the crushed rusk. Knead well. Form the patties into narrow sausage shapes. Coat in the crushed rusk and fry in very hot oil. These are excellent patties that are eaten hot.
1 1/2 cups of breadcrumbs
1 cup of grated kefalotyri cheese*
1 onion, grated
1 teaspoon of baking powder
salt and pepper
Note: Breadcrumbs may also be added to the mixture to make it firmer. If necessary, add it at the end, before forming the patties.
*This is sheep's cheese. If unavailable, substitute Parmesan or Romano if desired
Recipe is incomplete and therefore automatically stinks. What on earth is crushed (or uncrushed) rusk?
D. Witt, Location not stated.
do you have to peel eggplant
gina, Location not stated.
Click Here to Comment on This Recipe