1/1 Photo of Louisiana Mashed Eggplant Patties
Montana Heart Song's Note:
Quick & easy. I serve with Tomato Mushroom Gravy which is posted with Baked Eggplant a La Ce Ce under my recipes. This is meatless. I serve with a salad. If you want, you may crush 3 precooked slices bacon to the mixture before forming patties. I also use Provalone cheese in place of cheddar once in awhile.
My Private Note
Units: US | Metric
- 1 medium eggplant, peeled, small cubes
- 1 1/4 cups Ritz cracker crumbs
- 1 1/4 cups shredded cheddar cheese
- 2 eggs, beaten
- 2 tablespoons parsley flakes
- 2 tablespoons dried onion flakes
- 1 teaspoon minced fresh garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon lemon juice
- 2 tablespoons shortening or 2 tablespoons olive oil
- 1In a 2 quart saucepan heat water.
- 2Peel and cube eggplant.
- 3Drop into boiling water. Cover and cook until tender.
- 4While eggplant is cooking, mix all ingredients except lemon juice and shortening in a bowl.
- 5Drain eggplant and mash with fork or beaters.
- 6Add lemon juice.
- 7Add eggplant lemon juice mixture to bowl mixture.
- 8Heat shortening or oil in large frying pan.
- 9Form 8 patties Fry until brown on both sides.
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Nutritional Facts for Louisiana Mashed Eggplant Patties
Serving Size: 1 (210 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 280.3
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 9.8 g
- Cholesterol 130.0 mg
- Sodium 843.2 mg
- Total Carbohydrate 11.3 g
- Dietary Fiber 5.1 g
- Sugars 4.5 g
- Protein 13.8 g
The following items or measurements are not included:
Ritz cracker crumbs