Lebanese Vegetable Patties

(5 votes)

6 zucchini (about 1 1/2 pounds)
1 medium eggplant (about 1 pound)
2 tablespoons salt or to taste
1 medium onion, peeled
1 medium potato, peeled
1 large carrot, peeled
2 large eggs, lightly beaten
1/2 cup flour or matzo meal (about)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
few grinds black pepper
vegetable or peanut oil for frying

By hand or using food processor fitted with grating blade, grate unpeeled zucchini and peeled eggplant. Place both in strainer over bowl, sprinkle liberally with salt and drain 30 minutes. Wash off salt with cold water and squeeze well to remove remaining liquid. Dry vegetables carefully with paper towel and place in large mixing bowl.

Grate onion, potato and carrot and add to zucchini and eggplant. Squeeze well to remove excess water and drain. Add eggs, flour, parsley, mint and pepper and mix well. Add more flour if needed to hold the shape.

Heat thin layer of oil in large skillet. When sizzling, take about 1 heaping tablespoon of filling and form it into small patty in palm of your hand, squeezing out excess liquid. Fry pancakes, several at a time, few minutes on each side. Continue to form and cook patties until batter is used up. Drain patties on paper towels and serve.

Makes 20 patties.


I made this for my family and they loved it children and adults! This one is a keeper!
Anonymous, Location not stated.

Excellent recipe, I always make this for the family fast and easy and super yummy. I also think it is nutricious and very filling.
Anonymous, Location not stated.

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