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
If you have an induction hob, you can cook the aubergines by heating your oven to 220°C/420°F. Pierce the aubergines all over with a fork - this step is particularly important to avoid any explosions in the oven - place the pierced aubergines in the oven to roast. Much like cooking them on an open flame, turn the aubergines frequently until they are soft and lightly charred all over.