Eggplant Potato Patties

YIELD

TIME

4 servings

45 minutes

These Eggplant Potato Patties are crispy on the outside and tender and creamy on the inside. Made with grilled eggplant, mashed potatoes, and Panko, these patties taste amazing.

Ingredients

– 1 small eggplant – 1 tbsp. olive oil to brush eggplant – 1 cup leftover mashed potatoes – ¾ cup Panko breadcrumbs – 2-3 tbsp. olive oil (or other kind) for frying the patties For the batter – ¼ cup all-purpose flour – ¼ cup clean water – ½ tsp. salt or to taste – ¼ tsp. paprika – ¼ tsp. garlic powder

Step 1

Peel the eggplant and slice it into ¼-inch thick slices. Brush the slices gently with olive oil and fry on a non-stick skillet until soft and browned. Once they are cooked, set them aside.

Step 2

Prepare the batter. In a medium bowl, whisk the flour, oat milk, paprika, onion powder, salt, and pepper until smooth.

Step 3

Place an eggplant slice onto a plate and carefully spread about two tbsp. (or more, depending on how big the slice is) of mashed potatoes on top. Cover the mashed potatoes with another eggplant slice.

Step 4

Dip the eggplant patty into the batter and then cover with breadcrumbs all over.

Step 5

Fry the patties in a small amount of oil until the breadcrumbs are golden and crunchy. Serve.

How to Store

You can store these Eggplant Potato Patties in the refrigerator in an airtight container for 3-5 days.

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