Eggplant and sweet potato patties
Discover a delicious and healthy recipe for Eggplant and Sweet Potato Patties! Made with fresh ingredients like eggplant, sweet potatoes, garlic, scallions, feta cheese, and basil, these patties are perfect for a nutritious meal. Simple to prepare and bursting with flavor, they make an excellent addition to your culinary repertoire. Try them today!
- 07 Jun 2025
- Cook time 60 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
Eggplant and sweet potato patties are a delightful and nutritious vegetarian dish that's perfect for any meal. Combining the creamy texture of sweet potatoes with the savory flavor of eggplant, these patties are enhanced with aromatic garlic, scallions, and fresh basil. The addition of feta cheese adds a tangy depth, while bread crumbs and an egg bind the ingredients together for a perfect patty that's crispy on the outside and tender on the inside.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel the sweet potatoes and cut them into cubes.
- Cut the eggplant into cubes.
- Drizzle half of the olive oil (2 tablespoons) over the sweet potato and eggplant cubes. Toss to coat evenly.
- Spread the prepared sweet potato and eggplant cubes on a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and lightly browned.
- Remove from the oven and let them cool slightly.
- In a large mixing bowl, mash the roasted sweet potatoes and eggplant cubes together until well combined.
- Add the minced garlic, chopped scallions, crumbled feta cheese, and chopped basil leaves to the mashed mixture.
- Mix thoroughly to evenly distribute all ingredients.
- Add the beaten egg to the vegetable mixture and mix well.
- Gradually add the bread crumbs to the mixture, stirring until the mixture is well combined and holds together well. You may not need to use all the bread crumbs; add just enough until the mixture holds its shape.
- Divide the mixture into equal portions and shape each portion into patties, about 3 inches in diameter and 1/2 inch thick.
- Heat the remaining olive oil in a large skillet over medium heat.
- Once the oil is hot, add the patties to the skillet (do this in batches if necessary to avoid overcrowding).
- Cook the patties for about 4-5 minutes on each side, or until they are golden brown and crispy on the outside.
- Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
- Serve hot as a main dish, side, or in a burger bun with your favorite toppings.
Tips:
- Roast the sweet potatoes and eggplant ahead of time to speed up the cooking process and enhance their flavors.
- Make sure to drain any excess moisture from the cooked eggplant to prevent the patties from becoming too soggy.
- If the mixture is too wet to form patties, add additional bread crumbs, one tablespoon at a time, until the desired consistency is reached.
- Chill the mixture in the refrigerator for 30 minutes before forming patties. This helps make the mixture easier to handle and the patties more likely to hold their shape during cooking.
- Cook the patties over medium heat to ensure they cook evenly and develop a golden-brown crust.
- For an extra crispy texture, lightly coat the formed patties in additional bread crumbs before frying.
- Serve the patties with a dollop of Greek yogurt or tzatziki sauce for a refreshing contrast.
These eggplant and sweet potato patties are a versatile dish that can be served as a main course or a side. Whether enjoyed on their own, in a sandwich, or with a side salad, they are sure to impress with their rich flavors and delightful texture. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 6g | 15% |
| Sugar 8g | 8% |
| Fat | |
| Fat 16g | 20% |
| Saturated 4.62g | 15% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 510ug | 57% |
| Choline 50mg | 9% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 3.06mg | 19% |
| Vitamin B6 0.35mg | 20% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 4.14mg | 5% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 2.35mg | 21% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 500mg | 15% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 490mg | 32% |
| Zinc, Zn 1.44mg | 13% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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