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Vegetable Burger Patties
Vegetable Burger Patties
"This Vegetable Burger Patties recipe is burger patties made from mashed eggplant, malunggay leaves, onions, eggs, and flour or starch. A delicious, more nutritious, and more affordable version of burger patties. If you’re any of these people, this will be a great alternative to the regular meat patties, and you can pair it with rice, bread and buns, or just eat it as it is. These patties will smell and taste as good or even better, and definitely healthier than the meat patties you buy at the supermarket!"
Serves8
Preparation Time30 min
Cooking Time10 min
Cooking MethodSkillet
Ingredients
- 5 medium size eggplant
- 1 cup malunggay leaves
- 1 medium size onion finely chopped
- 3 large eggs
- 1 cup cornstarch or flour
- Salt
- Ground black pepper
- 1 teaspoon Celery powder
- 1 teaspoon Oregano powder or dried leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Sesame oil
- Cooking oil
Instructions
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Prep your eggplants. Wash your veggies thoroughly. Using a fork, poke each eggplant about 10-15 times all over the vegetables. In a boiling pot of water, put the eggplants and cover it. Let it boil until the skin turns brown, and the eggplant is extremely soft and mushy. This will take about 20 mins. Take out the eggplants from the boiling water, drain the water, and air-dry for about a minute or two. In a bowl, mash the eggplants one by one, with the skin included. Do not include the stem.
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Make the burger mixture. Add the rest of the ingredients, except the cooking oil. Mix it well until the ingredients are well combined. If you want the consistency to be thicker, just add more flour or cornstarch, as well as the salt, herbs, and spices.
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Cook the vegetable burger patties. In a pan on medium low fire, put about 2 tbsp of cooking oil and let it heat up nicely. Do not put the mixture when the oil is not yet hot, as this will result in a greasy patty. Once the oil is nice and hot, using a spatula or a measuring cup, scoop some of the vegetable mixture and pour it gently into the pan. Let it sizzle and cook each side for about 30 seconds or until you reach the desired brown color, then flip. Continue until the mixture is used up, and just add some cooking oil as needed. If you will not fry all of the mixture and decide to keep the remaining, do not refrigerate the mixture for too long as this has raw eggs.
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Serve this with rice, or turn it into a vegetable patty sandwich!
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1 teaspoon Sesame oil
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Cooking oil
