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Eggplant and Buckwheat Patties
Date added: December 19, 2007
- Servings: 4 change
- Calories per serving: 511
- Prep time: 50
- Cook time: 20
Ingredients
- 1 eggplant peeled and Cubed
- 2 Cloves garlic minced
- 1 lemon Juice and lemon rind
- 2 tbsp oil, olive, extra virgin
- 1 tbsp butter, unsalted
- 1 onion minced
- 2 cup Buckwheat groats cooked
- 2 tbsp Celery leaves minced
- 1/4 tsp pepper, white
- 1 tbsp Fresh parsley minced
- 1 eggs beaten
- 1 tbsp Buckwheat flour
- 2 tbsp oil, canola corn
Recipe Method
1. Steam eggplant in a vegetable steamer for 8 to 10 minutes, or until tender. Transfer to a glass or ceramic bowl and toss with garlic, lemon juice, lemon rind, and olive oil. Set aside to marinate for 1 hour, then finely chop in a food processor or blender, along with marinating liquid.
2. Meanwhile, heat butter and brown onions in a large skillet. Cool, then add remaining ingredients, except corn oil. Stir in chopped eggplant. Mixture should be fairly stiff; add a little more flour if necessary.
3. Heat corn oil in another large skillet. Drop mixture by the tablespoon into hot oil and fry until golden brown on each side. Drain on paper towels. Serve hot.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 511 | 26% |
| Fat 20g | 31% |
| Cholesterol 61mg | 20% |
| Sodium 31mg | 1% |
| Carbohydrates 73g | 26% |
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