Ingredients
1 cup cooked eggplant
1 cup mashed potatoes
1 tsp sea salt
1 egg
1 cup breadcrumbs
1/3 cup grated cheese
1-2 tbsp chopped parsley
grapeseed oil for frying
Directions:
- Peel 2-3 med eggplants & 2-3 med potatoes
- Dice & boil in salted water until cooked
- Transfer to a colander & let cool
- Let drain & press out as much excess water as possible
- In a bowl mash ingredients with fork to combine
- Add egg, breadcrumbs, cheese & parsley
- Mix well and form into croquettes
- Heat oil in a nonstick pan
- Fry until golden brown on both sides
- Transfer to paper towel & salt to taste