Hanukkah: Bavly's Vegetable Patties w Eggplant, Zucchini, Carrots

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* Exported from MasterCook Mac *

 

Bavly's Vegetable Patties w Eggplant, Zucchini, Carrots

 

Recipe By : Joan Nathan

Serving Size : 20 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 zucchini (about 1 1/2 lbs)

1 large eggplant (about 1 lb) -- peeled

2 teaspoons salt -- or to taste

1 medium onion

1 medium potato -- peeled

1 large carrot -- peeled

2 large eggs -- slightly beaten

1/2 cup flour (or matzo meal)

2 tablespoons fresh parsley -- chopped

1 tablespoon fresh mint (or 1 tsp dried mint) -- chopped

freshly ground pepper

Vegetable oil for frying

 

By hand or using a food processor fitted with the grating blade, grate

the zucchini and eggplant. Place both in a strainer over a bowl,

sprinkle liberally with the salt, and drain for a half hour. Wash off

the salt with cold water and squeeze vegetables well to remove the

remaining liquid. Dry them carefully with a paper towel and place them

in a large mixing bowl.

 

Grate the onion, potato, and carrot and add them to the zucchini and

eggplant. Squeeze very well to remove any excess water, and drain. Add

the eggs, flour or matzo meal, parsley, mint, and pepper and mix well.

 

Heat a thin layer of oil in a large skillet. When the oil is sizzling,

take about 1 heaping tablespoon of filling and form it into a small

patty in the palm of your hand, squeezing out excess liquid. Fry the

pancakes, several at a time, for a few minutes on each side. Continue to

form and cook the patties until the batter is used up. Drain on paper

towels and serve.

 

Makes 20.

 

Source: Joan Nathan, Published in the Denver Post, Wednesday, December

5, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 21 Calories; less than one gram

Fat (19% calories from fat); 1g Protein; 3g Carbohydrate; 18mg

Cholesterol; 647mg Sodium

 

NOTES : Joan Nathan adapted this recipe from a Jerusalem restaurant.

 

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