In my never-ending quest to find interesting ways to use aubergines, I present to you Aubergine Croquettes! This recipe is really simple and good fun to make. It’ll even show you an awesome way to add smokiness to aubergines within minutes! We’ll be doing this by roasting the aubergine on the open flame of a hob! But never fear if you have an induction hob – check out our notes below on how to roast the aubergines in the oven.
These delicious croquettes are soft and smoky on the inside, with a crispy crumb that gives a perfect crunch with every bite. I decided to make this recipe completely gluten-free for Passover, where foods that contain a leavening agent must be avoided.
As a variation, you could try using sweet potatoes instead of white potatoes, or even replace the aubergines with courgettes! If you’re pretty keen on aubergine, then do check out our blog post detailing all the benefits of this wondrous ingredient here!
I recommend that you serve the aubergine croquettes with a garlic aioli for the perfect vegan meal. If you’re in the mood for soup, these croquettes can also make for quite novel soup toppers! Enjoy!
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Flourless Aubergine Croquettes
Equipment
- Tongs
- Baking Tray
- Baking Paper
- oven
- Large Bowl
- Knife
- Spoon
- Saucepan
- Potato Masher or a Fork
- Kitchen Paper
Ingredients
- 2 Medium Aubergines
- 150 g White Potatoes pre-boiled flesh
- 2 Cloves Garlic minced
- Handful Fresh Parsley
- 2 tbsp Nutritional Yeast (optional)
- 120 g Gluten-Free Rice Crumbs or Matzo Meal
- Salt & Pepper to taste
Instructions
- Line a baking tray with baking paper and set aside.
- Turn your hob onto a high heat and, using tongs, hold the aubergine over the open flame for 3-4 minutes, turning frequently. The aubergine should shrink slightly and become soft and scorched.
- Once the aubergines are cooked, set them aside and allow them to cool for a minimum of 5 minutes.
- Cut the aubergines in half, scoop out the smoky flesh and place in a large mixing bowl.
- Add the herbs, seasoning, nutritional flakes, if using, pre-boiled potatoes, and 2 tbsp of the rice crumbs.
- Mash the mixture together with a fork until it is thoroughly combined.
- On a clean work surface or board, sprinkle the remaining rice crumbs.
- Scoop out ¼ of the dough from the bowl and roll it into a rope with your hands in the bed of rice crumbs. Continue with the other ¾ until you have 4 ropes.
- Place the ropes on the baking tray. Refrigerate the ‘ropes’ for 20 minutes.
- Remove from the refrigerator and cut each rope into 4 to make bite-size croquettes.
- Heat a large saucepan over a medium heat with the vegetable oil. Shallow fry the croquettes for 2-3 minutes per side, or until golden brown.
- Carefully place the croquettes on kitchen paper to soak up any excess oil before serving.
- These croquettes are best served warm, and are delicious served with a garlic aioli, or simply tomato ketchup!
Notes
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