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Aubergine croquettes recipe

Aubergine croquettes recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This recipe is one of many I have developed to utilise the bounty of aubergines my garden has produced this year. The kids will even love aubergines made this way!

456 people made this

IngredientsServes: 5

  • 2 medium aubergines, peeled and diced
  • 150g (5 oz) grated Gruyère cheese
  • 125g (4¼ oz) dried breadcrumbs
  • 2 eggs, beaten
  • handful chopped fresh parsley
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 250ml (8 fl oz) olive oil

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Place aubergine in a microwave safe bowl and microwave on medium high for 3 minutes. Turn aubergine over and microwave another 2 minutes. The aubergines should be tender, but cook another 2 minutes if they are not. Drain any liquid from the aubergines and mash.
  2. Combine cheese, breadcrumbs, eggs, parsley, onion, garlic, salt and pepper with the mashed aubergine. Mix well.
  3. Shape the aubergine mixture into patties. Heat oil in a large frying pan. Drop aubergine patties one at a time into pan. Shallow fry both sides of each patty until golden brown, approximately 5 minutes on each side (turn only once). Patties can be frozen before frying and cooked later.

Tip:

If you don't have Gruyère to hand, feel free to use Cheddar or any other cheese you wish.

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Reviews & ratingsAverage global rating:(531)

Reviews in English (386)

Something else.Instead of frying I baked these at 180 for 10 minutes each side.-27 Jun 2011

My vegetarian daughter loved these. Thanks for the recipe.-27 Jun 2011

by DC Girly Girl

Tasty! I used home-grown Japanese eggplants, split them in half, drizzled some olive oil over them and baked them in the oven for 20 minutes at 350°. That gave them a nice roasted flavour. I used a fancy Mexican cheese blend instead of just cheddar and added Italian seasonings and cumin to the cheese mix. I then baked the patties for 20 minutes total, flipping them after 10 minutes. Thanks!-31 Jul 2007


Aubergine and Potato Croquettes with Garlic Mayo

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Ingredients

Garlic Mayo

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 300 g sunflower oil
  • 1 garlic clove
  • 1 medium egg
  • 1 tsp dry sherry
  • 20 g lemon juice
  • ½ tsp fine sea salt

Aubergine and Potato Croquettes

  • 4 aubergines (approx. 1000 g), halved lengthways
  • 1 Tbsp olive oil, plus extra for greasing
  • 4 pinches fine sea salt
  • 500 g water
  • 280 g floury potatoes (e.g. Maris Piper), halved
  • 1 medium egg
  • 200 g feta cheese, cut in pieces
  • 200 g breadcrumbs (see tip)
  • frying oil (e.g. sunflower or vegetable)

Smoky Aubergine Croquettes – The Mighty Eggplant

I love eggplant in all its glorious guises. In Asian style stir fries, baked or grilled with toppings and fillings, Moroccan tagines, Middle Eastern dips, barbecued, in Moussaka and in one of my favourites discoveries of the year in Bali, thin slices dipped in batter and fried to crispy puffs served with caramelised onions and chillies and ketchup manis.

I’ve tried to recreate that dish a couple of times but to no avail so it remains a fond taste memory and is high on the list if I am back in Bali in the future. So, I have been delighted with Yotam Ottolenghi’s ‘Plenty’. More a cookbook of vegetable dishes than a vegetarian cookbook, it has a whole section dedicated to eggplants (as we know them in Australia) called, ‘The Mighty Aubergine’.

Many of the recipes use the startlingly titled ‘burnt aubergine’ which is actually just an eggplant that has been roasted over flames or a BBQ or at a pinch, over the gas ring or under the grill. All the recipes look great but the Aubergine Croquettes caught my eye straight away. Crunchy batons with their creamy, smoky centre. There are a few steps in this recipe but it’s easy, peasy so why not have a go? Great to prepare in advance for the festive cocktail season. Have them resting in the fridge and fry when guests arrive.

Go to the notes at the end for a cheat on how to make sure you have the burnt eggplant on hand when you need it. This is very much a ‘make it by feel’ recipe as it depends on the size of the eggplants and potatoes, how fresh your breadcrumbs are etc.

  • 4 – 5 x medium eggplants (aubergine)
  • 250g floury (old) potatoes
  • 150g feta cheese, crumbled
  • 20g Parmesan cheese, grated
  • 1 x large egg, beaten
  • Approx 200g breadcrumbs (homemade or panko)
  • Salt & pepper to season
  • Olive oil for frying

Method
Burnt Aubergine

  • Place whole eggplants on hot coals to roast. As you probably won’t have hot coals to hand, placing them on a BBQ grill is a good option. Of course, a wood fire or BBQ is best, to impart the desired smoky flavour but make do with what you have.*
  • Cook eggplants, turning regularly to ensure that they are being cooked all the way through and to ensure they do not ‘catch on fire’.
  • The eggplants will start to collapse as the interior softens. It depends on your cooking technique but it will take at least 30 minutes.
  • Once eggplants can be handled, split down the middle and scoop out the flesh or peel the skin off. Avoid including any burned skin in the mix as this will be bitter (although a small amount is inevitable).
  • Chop the eggplant with a knife into a rough pulp.
  • Set aside to cool and drain in a colander for at least 1/2 hr. There should be approximately 500g of eggplant cooked flesh.
  • Boil the potatoes until soft. Drain, break up the potatoes with a fork, into a rough mash. Set aside to cool.
  • Once eggplant and potato has cooled to room temperature, add crumbled feta, grated Parmesan, seasoning and egg. Mix.
  • Add half (approx 100g) of the breadcrumbs and mix again. The mixture should be soft rather than stiff.
  • Divide mixture into 8 and roll into rough balls.
  • Take a ball of aubergine croquette filling and gently roll on work surface into a sausage approximately 2.5cm thick.
  • Spread remaining breadcrumbs on the work surface and roll ‘sausage’ in breadcrumbs.
  • Place on tray lined with foil or baking paper. Repeat with remaining balls.
  • Place aubergine croquette ‘sausages’ in fridge for at least 1 hour to rest. When you’re ready to cook, chop the length into thirds or quarters.
  • Pour oil 1.5cm deep into a heavy based frying pan and heat.
  • Place aubergine croquettes in heated oil and gently shallow fry, turning regularly until well browned on all sides. Do not over crowd the pan or have the oil too hot as the croquettes will brown too quickly but the filling may not have heated. Slow and steady wins the race.
  • Drain on paper towel for a few minutes whilst you fry any other batches you may have.
  • Serve hot with a dipping sauce (aioli is nice) and or a squeeze of lemon.

– *Sometimes a BBQ is just not available or practical. You can cook the eggplant over a gas flame by piercing the eggplant in a few spots and holding it over the flame on a fork, turning regularly until cooked through although this will take some time. The other choice is to pierce the eggplant, microwave for 1 – 2 minutes then place under your oven grill, turning regularly.

– Don’t be tempted to omit the salt, even though you have added the cheeses. I didn’t add the salt to the first batch but the plain eggplant and potato needs the seasoning.

– I freeze anything, including this burnt eggplant. I simply follow the instructions for the eggplant and then freeze it in a takeaway container. When I’m ready to use it, I defrost it in the colander and ensure I press out any excess water.


Spinach, pea and pancetta croquettes

Yotam Ottolenghi’s spinach, pea and pancetta croquettes. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

These light, vibrantly green and slightly cheesy numbers are hard to resist, even if I say so myself. Makes 16.

300g baby spinach leaves
Salt and black pepper
60g unsalted butter
250g diced smoked pancetta
60g plain flour, plus 50g to coat
250ml whole milk
300g frozen peas, defrosted
100g mature cheddar, coarsely grated
30g basil leaves, roughly chopped
2 eggs, whisked
90g panko breadcrumbs
500ml sunflower oil, to fry
1 lemon, cut into wedges, to serve

Put the spinach, a quarter-teaspoon of salt and a tablespoon of water in a large saucepan on a high heat, and cook for three minutes, stirring constantly, until the spinach has wilted down. Drain into a colander, then, when the spinach is cool enough to handle, squeeze out as much of the remaining liquid as possible: you should end up with about 130g cooked spinach. Chop this roughly, then set aside.

Put the empty spinach pan back on the heat, this time on high, add 20g butter and the pancetta, and fry for three minutes, stirring occasionally to stop it catching and burning, until the bacon is golden brown. Transfer the pancetta to a small plate with a slotted spoon, then stir the remaining butter into the pan with 60g flour, a third of a teaspoon of salt and a generous grind of black pepper.

Turn down the heat to low, leave the roux to cook gently for five minutes, stirring occasionally, then gradually stir in the milk bit by bit, until you have a thick paste. Cook, stirring regularly, for eight to 10 minutes, until the flour is cooked out completely, then take the pan off the heat. The bechamel will at this point be fairly solid.

Put half the peas in a food processor and pulse them a few times roughly to break them up. Stir these into the bechamel mix with the whole peas, cheddar, basil, spinach and pancetta. Using two dessert spoons, divide the mixture into 16 roughly 60g portions, and put them on two plates lined with greaseproof paper. Refrigerate for at least an hour, to firm up.


Vegan Croquettes

Who knew vegan could taste this good?

(A big thanks to Gardein for sponsoring today’s post!)

Truth be told, Tim and I are not very good at doing #MeatlessMondays. I know, I know… It’s good for the environment and all, but what can I do if I married a cave man?

So I teamed up with Gardein to come up with a recipe that would fool this cave man of mine. And I’m proud to announce that my mission was accomplished and these Vegan Croquettes will now be making the menu more often!

Even though we are not vegans, I feel good about making small changes, that are better for the planet, every now and then. And even better if those small changes taste as good as these croquettes…

I chose to make croquettes because I’m homesick.

What do vegan croquettes have to do with Brazil, you might ask. I mean… nothing, really! My grandmother does make a KILLER beef croquette, but that’s not what I was going for here.

These croquettes were a (successful) attempt to create these soy croquettes I used to have at this bar in São Paulo that me and my friends went all the time. They were served with a sour cream dip and I ordered them every time we went there, even though I’m a meat-eater.

Oh, how I miss those long nights, drinking beer and eating appetizers with my friends. Not a worry in the world… No bills to pay (thanks, Mom and Dad!), no dog to take to the vet, no difficult building management company to deal with!

Oh yeah, that’s where I’m transported to when I eat these vegan croquettes!

However, I have no patience to look for/cook with soy. So I’m very thankful for Gardein’s The Ultimate Beefless Ground for making my life easier. I made these as I would make a beef croquette recipe. Very easy, quick and delicious! (? My favorite words right there! ?)

Gardein makes delicious, convenient and healthier versions of the foods we all love to eat. This plant protein is better for your body and better for the planet. Made with non-GMO soy and wheat, ancient grains and veggies it provides the taste, texture and nutrition of meat but with less calories, less fat and no cholesterol.

The Ultimate Beefless Ground could fool any carnivore. It is a good source of fiber and iron, with 12g of protein per serving and 84% less fat than regular ground beef. Oh, and it’s gluten free! (Not in this recipe, though, as we use flour and Panko.)

This afternoon, as I was making the croquettes, Tim walked to the door and went straight to the croquettes. I allowed him to have one, just to see his reaction! He took one, had a bite and was immediately pleased.

The conversation that followed went like this:

“What are those? Beef?” * I shook my head. A mischievous smile on my face.*

“Oh, I know. The chicken from yesterday?”

I finally answered: “No! It’s the Beefless Ground you were snorting at the other day!” .

Lesson learned? Do not judge vegan food without trying it first! Sometimes you won’t even notice it’s vegan.

And before you go, grab a COUPON so you can try Gardein for yourself! I promise you won’t regret it! ❤️


Recipe Summary

  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1 medium onion, minced
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons minced fresh sage
  • 1 1/2 teaspoons minced fresh savory or thyme
  • 2 cups finely chopped cooked turkey
  • 1/4 cup heavy cream
  • 1 cup mashed potatoes
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 1/2 cups finely ground fresh breadcrumbs
  • Vegetable oil, for frying
  • Cranberry sauce, for serving

Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.

Add potatoes, flour, and egg to turkey, and season with salt and pepper.

Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.

Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.


Aubergine and Potato Croquettes with Garlic Mayo

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

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Ingredients

Garlic Mayo

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 300 g sunflower oil
  • 1 garlic clove
  • 1 medium egg
  • 1 tsp dry sherry
  • 20 g lemon juice
  • ½ tsp fine sea salt

Aubergine and Potato Croquettes

  • 4 aubergines (approx. 1000 g), halved lengthways
  • 1 Tbsp olive oil, plus extra for greasing
  • 4 pinches fine sea salt
  • 500 g water
  • 280 g floury potatoes (e.g. Maris Piper), halved
  • 1 medium egg
  • 200 g feta cheese, cut in pieces
  • 200 g breadcrumbs (see tip)
  • frying oil (e.g. sunflower or vegetable)

List of Ingredients

  • 2 LBS. of eggplant
  • 3/4 C. of grated Pecorino cheese
  • 2 OZ. of raisins
  • 3 of eggs
  • Flour
  • Bread crumbs
  • Nutmeg
  • Dried oregano
  • Peanut oil
  • Extravirgin olive oil
  • Salt
  • Pepper

Method

Soak the raisins in warm water. Trim the eggplant and cut them into slices season with salt and let the liquid release inside a colander with a weight on top for 30 minutes. Then cut the eggplant into tiny cubes and sauté them in a pan with a drizzle of extra-virgin olive oil for 10-12 minutes.

Place the eggplant in a bowl and mix it with 2 egg whites, the Pecorino cheese, pepper, a pinch of oregano and nutmeg, and the drained raisins. Form 24 croquettes with the eggplant mixture dredge them in flour, then dip them in 2 egg whites beaten together with a whole egg finally, coat them in the bread crumbs.

Fry the croquettes in plenty of peanut oil, ensuring it is not too hot, for around 3-4 minutes. Drain them on a paper towel and serve.


  • Vegetable oil for frying
  • 1 egg (beaten)
  • 2 teaspoons baking powder
  • 2 tablespoons all-purpose flour
  • 1 medium eggplant (about 1 cup mashed)
  • Dash salt
  • Dash freshly ground black pepper
  • 1 tablespoon butter (softened)

In a deep, heavy saucepan or skillet, heat about 3 inches of vegetable oil to 370 F.

Peel, slice, and cook eggplant in boiling salted water until tender drain thoroughly and mash.

In a bowl, beat the egg. Add 1 cup of mashed eggplant, flour, baking powder, salt, pepper, and butter. Mix until well blended.

Drop the batter by spoonful into the hot fat and fry until golden brown. Fry about 4 to 6 at a time, depending on the size of the pan and amount of oil. Don't crowd them. Remove with a metal slotted spoon to the paper towels to drain.


Low Carb Eggplant Recipes Collection for Keto Diet

My mother and sister gave me six eggplants from the local mobile food pantry. They are both on fixed incomes and it helps for them to stock up on free food for the poor. But, often the fresh produce is much more than they can eat.

We also grew eggplants in our garden this year, so I was in desperate need for some low carb recipes. So, I searched my favorite blogs for some inspiration. Since the British refer to the vegetable as aubergine, I searched that term too.

Turns out, there are a lot of great aubergine recipes out there. I&rsquove always loved eggplant so many of the recipes are from my own collection. And, I&rsquove got a list of a couple new keto friendly recipes to try.

I listed my favorite of all low carb eggplant recipes at the top of the list. It&rsquos my Parmesan casserole using aubergine. If you give that one a try, I think it will be a favorite of yours too. Even my picky three-year-old daughter told me it was delicious. It&rsquos loaded with gooey cheese and is very similar to a lasagna.


Watch the video: Fluid Aubergine Croquette (December 2021).