Eggplant and potato cutlets
Description
The recipe won't take much time. Making eggplant and potato patties is quite simple—this easy recipe requires little time and effort. These vegetable patties can be served on their own as an appetizer or as a side dish to main courses. Simple, budget-friendly, accessible, and delicious! I especially love serving them with sour cream or garlic sauce—be sure to try it. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel the potatoes and grate them on a medium grater.
- 3
Step 3
Pass the eggplant and onion through a meat grinder, place in a sieve, and let sit for 10–15 minutes to drain excess liquid, then add the vegetables to the grated potatoes.
- 4
Step 4
Add flour, egg, a crushed garlic clove, salt, and ground pepper to taste to the prepared vegetables.
- 5
Step 5
Mix everything well.
- 6
Step 6
Place the mixture onto a preheated pan with oil using a tablespoon. Fry over medium heat on both sides until golden brown crust forms.
- 7
Step 7
Place the cooked eggplant and potato patties first on a paper towel to remove excess oil, then transfer them to a plate and serve immediately.