Eggplant Burger Patties
"Burgers are good. But veggies are better. What if we mix them together? We have a number of different Filipino versions of veggie burger patties. Turning eggplants into a healthy patty is actually easy. In cooking tortang talong, we usually grill the eggplants and then take off the peelings. In this version, we will simply boil them and peel half of the eggplants. We also need to let them cool down first before peeling and chopping them to avoid burning our hands."
Serves3
Preparation Time45 min
Cooking Time20 min
Cooking MethodSkillet
Ingredients
- 4 pcs eggplant
- 4 clove garlic, minced
- 1 pc small red onion, minced
- 3 stalks spring onions, finely chopped
- 1 cup grated cheese
- 1 teaspoon paprika
- black pepper
- 1 cup bread crumbs
- 1 large egg
- salt
- cooking oil for frying
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Wash the eggplants. Put them into a pot and boil until soft. Remove from heat and let it cool.
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Once cooled, peel half of the boiled eggplant and mash them. Chop the other half into smaller pieces with the skin on. Put them together in a mixing bowl.
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Mix in garlic, onion, spring onions, cheese, bread crumbs, and one large egg. Mix until fully incorporated.
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Season with paprika, ground black pepper and salt. Mix well.
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Get about 1/4 cup of the mixture and shape into a ball using your hands. carefully flatten it into a patty shape.
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Heat pan with oil and fry the patties until golden brown. Drain excess oil.
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Serve with either hot rice or a burger bun with some tomatoes, lettuce and your favorite burger mayo!