Eggplant, herb and fetta patties
Delight your taste buds with these savory Eggplant, Herb, and Feta Patties! Made with tender eggplant, fresh herbs, and crumbly feta, these patties are perfect for a healthy and flavorful meal. Easy to prepare and packed with nutrients, they make a delicious vegetarian option for any occasion.
- 21 Apr 2025
- Cook time 55 min
- Prep time 30 min
- 4 Servings
- 7 Ingredients
Eggplant, herb, and feta patties are a delightful and nutritious dish that combines the rich, savory taste of eggplant with the freshness of herbs and the tangy flavor of feta cheese. This recipe is perfect for a light lunch or as part of a larger meal. These patties are sure to please vegetarians and meat-eaters alike, offering a wonderful blend of textures and flavors.
Ingredients:
Instructions:
- Wash and dry the eggplant.
- Peel the eggplant and cut it into small cubes.
- Place the cubed eggplant in a saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer until the eggplant is tender, about 10-15 minutes.
- Drain the eggplant and allow it to cool slightly.
- Once the eggplant is cool enough to handle, mash it with a fork or potato masher until smooth and set it aside.
- In a large mixing bowl, combine the mashed eggplant, bread crumbs, flour, feta cheese, scallions, basil, and parsley.
- Mix thoroughly until all ingredients are well incorporated.
- Season with salt and pepper to taste.
- Divide the mixture into equal portions and shape each portion into a patty.
- Make sure the patties are firm and hold their shape; if they are too loose, add more bread crumbs as needed.
- Heat a generous amount of olive oil in a skillet over medium heat.
- Once the oil is hot, carefully place the patties in the skillet, taking care not to overcrowd the pan.
- Cook the patties for about 3-4 minutes on each side, or until they are golden brown and crisp.
- Transfer the patties to a paper towel-lined plate to drain any excess oil.
- Serve the patties warm, immediately after cooking.
- These patties can be enjoyed on their own, with a side of tzatziki or yogurt sauce, or even in a sandwich or burger.
Tips:
- Roast the Eggplant: Roasting the eggplant before mashing it will enhance its flavor and make it easier to mix with the other ingredients. Simply pierce the eggplant with a fork and roast it at 400°F (200°C) for about 30-40 minutes until it's soft.
- Drain Excess Moisture: After roasting the eggplant, allow it to cool and then scoop out the flesh. Place it in a strainer or on paper towels to drain any excess moisture. This will help the patties hold together better.
- Chill the Mixture: After combining all the ingredients, allow the mixture to chill in the refrigerator for at least 30 minutes. This will make it easier to form the patties and help them hold their shape during cooking.
- Use Fresh Herbs: Using fresh basil and parsley will enhance the flavor of the patties. If you don't have fresh herbs, you can use dried herbs, but reduce the quantity by about half.
- Cooking Method: You can cook the patties by frying in a small amount of oil until golden brown, or for a healthier option, bake them in the oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
Enjoy your delicious eggplant, herb, and feta patties! Whether served as a main dish or a side, these patties are a versatile and tasty addition to any meal. With their delightful flavor and satisfying texture, they're sure to become a favorite in your recipe repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 6g | 16% |
| Sugar 8g | 8% |
| Fat | |
| Fat 9g | 10% |
| Saturated 4.42g | 15% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 20mg | 4% |
| Vitamin B1 0.55mg | 46% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 4.16mg | 26% |
| Vitamin B6 0.30mg | 17% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.45mg | 3% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 240mg | 19% |
| Copper, Cu 0.24mg | 27% |
| Iron, Fe 2.86mg | 26% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 410mg | 12% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 660mg | 44% |
| Zinc, Zn 1.80mg | 16% |
| Water | |
| Water 140g | - |
| * 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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