Eggplant Potato       Patties

Yield

4 servings

Time

45 minutes

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

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

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

3. Make the patty. Place an eggplant slice onto a plate and spread about two tbsp. of mashed potatoes on top. Cover the mashed potatoes with another eggplant slice.

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

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

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

These Eggplant Potato Patties are crispy on the outside and tender and creamy on the inside. 

Medium Brush Stroke

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