These delicious, nutritious VEGAN and GLUTEN FREE EGGPLANT PATTIES are so simple you won’t believe how tasty they are until you try them for yourself!!
– Recipe Courtesy of WHOLISTICALLY HEALTHY
In a frypan, warm a little oil and add onion, sautéing until translucent.
Add garlic and eggplant, cook a further 10 minutes, stirring occasionally until the
Eggplant is soft to touch and cooked through.
Now, transfer the eggplant mixture to a food processor, add the fresh herbs as well.
Pulse, until combined and the texture is still slightly lumpy.
Transfer to a bowl, mix The almond meal and pumpkin seeds through with hands. Season to taste.
Shape into balls, press down slightly.
Refrigerate minimum half an hour so they hold their shape when you fry them.
Once refrigerated, warm a little oil in a heavy based pan, fry on both sides till golden brown and warmed through.
It doesn’t hurt to finish them in the oven for 10 minutes either.
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