Baked Eggplant Pulp Croquettes

Baked Eggplant Pulp Croquettes

Method

Put all the ingredients for the meatballs in the mixer and mash until a slightly tight texture is achieved.

Cover the mixture and leave it in the fridge for about 15 minutes. In a deep pan put the seed oil to heat over medium to high heat, take spoons in the size of a large walnut and put them in the pan.

Fry for 3 minutes on each side, drain on kitchen paper to remove the amount of oil they have kept and then serve.

Tip: Every time we take a spoon from the mixture, it is good to dip it in a glass of water or oil to make it come off better than the spoon.
  • Time 16'
  • Ingredients 12
  • Portions 4

Ingredients

1 package Roasted Eggplant Pulp Palirria
2 chopped spring onions
1 clove garlic
1 tbsp. vinegar
1 tbsp. lemon juice
1 tbsp. spice mixture (cumin. anise, ginger, cumin, paprika)
2 tbsp. olive oil
2 tbsp. grated nut
4 tbsp. flour
2 tbsp. mint
Salt Pepper
Seed oil for frying