Eggplant Potato Patties

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings patties

Calories 221kcal

Author Tania Sheff

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

Instructions

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.
Prepare the batter. In a medium bowl, whisk the flour, water, paprika, onion powder, salt, and pepper until smooth.
Make the patty. 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.
Dip the eggplant patty into the batter and then cover with breadcrumbs all over.
Fry the patties in a small amount of oil until the breadcrumbs are golden and crunchy. Serve.

Video

Notes

Tips for the best Eggplant Potato Patties

Choose the best eggplant. When you are buying your eggplant, look for one that is firm without being hard. The flesh should be white inside, and no bruises or blemishes should be on the skin.
Brush oil on the eggplant. This helps them to brown and crisp slightly when cooking. This will also add flavor when the Eggplant Potato Patties are assembled and cooked.
Add more potatoes for bigger eggplant slices. Base the amount of mashed potato on how large or thick your eggplant slice turns out to be.
Use Panko. These Japanese breadcrumbs are extra crispy and a great choice for this recipe. They really complement the creamy mashed potatoes and tender eggplant.

How to Store

You can store these Eggplant Potato Patties in the refrigerator in an airtight container for 3-5 days. You can also freeze them once they've been completely cooled. Place a layer of wax paper between each to preserve the breading, then freeze in a freezer ziplock bag for up to 3 months.

Nutrition