Eggplant And Buckwheat Patties
2013-03-06 17:40:42
Serves 8
Eggplant and Buckwheat pancakes.
Prep Time
30 min
Cook Time
1 hr
Nutrition Facts
Serving Size
150g
Servings
8
Amount Per Serving
Calories 227
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 27mg
9%
Sodium 18mg
1%
Total Carbohydrates 38g
13%
Dietary Fiber 7g
29%
Sugars 3g
Protein 7g
Vitamin A
3%
Vitamin C
17%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 md Eggplant -- peeled and cubed
- 2 Cloves garlic -- minced
- Juice of 1 lemon
- Grated rind of 1 lemon
- 2 tb Olive oil
- 1 tb Butter or margarine
- 1 lg Onion -- minced
- 2 c Buckwheat groats -- cooked fine
- 2 tb Celery leaves -- minced
- 1/4 ts Pepper
- 1 tb Fresh parsley -- minced
- 1 Egg -- beaten
- 1 tb Buckwheat flour Or more, if needed
- 2 tb Corn oil -- for frying
Instructions
- Steam eggplant in a vegetable steamer for 8 to 10 minutes,
- or until tender. Transfer to a glass or ceramic bowl and
- toss with garlic, lemon juice, lemon rind, and olive oil.
- Set aside to marinate for 1 hour, then finely chop in a
- food processor or blender, along with marinating liquid.
- Meanwhile, heat butter and brown onions in a large
- skillet. Cool, then add remaining ingredients, except corn
- oil. Stir in chopped eggplant. Mixture should be fairly
- stiff, add a little more flour if necessary.
- Heat corn oil in another large skillet. Drop mixture by
- the tablespoon into hot oil and fry until golden brown on
- each side. Drain on paper towels. Serve hot.
Notes
- Marinaide Time: 1 Hour
Vegipes! http://lvhr.net/
You must log in to post a comment.