Eggplant croquettes

Name: Eggplant croquettes
Prep time: 15 min
Cook time: 60 min
Total time: 105 min
Ingredients: 2 eggplants, skin partially removed and cubed; 2 cloves of garlic; 1/4 cup fresh basil, julienned; 2 eggs; 1 cup plain breadcrumbs; 1 cup almond flour; 1 cup rated parmesan cheese; 1 tbsp pepper flakes; Salt & pepper to taste

croquettes on parchment paper with basil and parmesan

No ratings yet

A fancy and versatile alternative to meat croquettes.

Servings

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 45 mins

Equipment

Blender
cutting board
chef's knife
mixing bowl
parchment paper

Ingredients

2 eggplants, skin partially removed and cubed
2 cloves of garlic
1/4 cup fresh basil, julienned
2 eggs
1 cup plain breadcrumbs
1 cup almond flour
1 cup rated parmesan cheese
1 tbsp pepper flakes
Salt & pepper to taste

US Customary – Metric

Instructions

Gather your ingredients
Wash the eggplants, remove sections of the skin and cube; add them to a stockpot and submerge in water; add salt and boil for 15 minutes
2 eggplants, skin partially removed and cubed
Drain the eggplants very well; place in a blender and reduce to a paste; cool
In a bowl, add all the ingredients and combine
2 cloves of garlic, 1/4 cup fresh basil, julienned, 2 eggs, 1 cup plain breadcrumbs, 1 cup almond flour, 1 cup rated parmesan cheese, 1 tbsp pepper flakes, Salt & pepper to taste
Grab a measuring cup or a large spoon and start forming balls
Preheat the oven to 350 degrees; lay the balls on a cookie sheet and bake for 30 minutes, flip and cook for 15 more minutes
Serve immediately with mayonnaise or other favorite sauce

Author: Rebecca

Calories: 338kcal

Cost: $

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Keyword: baked croquettes, croquettes, croquettes recipe, Eggplant Recipes, how to make croquettes, veg croquettes, vegetarian snack

Nutrition