Eggplant Patties (version II)

1 cup eggplant, diced & cooked until tender
3/4 cup cooked rice
1 egg
2 tablespoons flour
1/2 teaspoon salt
pinch black pepper
dash red pepper sauce
2 tablespoons grated onion
1/2 cup Cheddar cheese, shredded

Drain and measure the cooked eggplant. Mix with remaining ingredients. Cover and chill for at least 1 hour. Heat oil in a heavy skillet; drop in six patties and cook until crispy brown on both sides. Serve at once.

Serves 6.


Best egg plant i ever had. I added diced garlic.I also boiled the egg plant in chicken broth, so i ommited the salt from the recipe.
Dave, Location not stated.

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