Description
An easy low-fat answer to veggie sliders!
Ingredients
Scale
- 1 medium eggplant
- 1 cup green lentils, boiled (with liquid removed)
- ½ cup red pepper, finely chopped
- ½ onion, finely chopped
- 2 cloves of garlic, crushed
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- ½ teaspoon curry powder
- 4 tablespoons rolled oats
- 2 tablespoons olive oil
- Salt & chili to taste
Instructions
- Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool.
- Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so I prefer not to. Remove from heat and cool completely.
- Once cooled, mix in the rolled oats and form 6-8 circles with your hands – approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides.
- Use as patties for healthy veg sliders, or as an appetizer on their own!
- For an oil free version, simply mix all the ingredients and bake the fritters for 25-30 minutes in a pre-heated oven at 375 degree F. Make sure you turn them once in between so they brown evenly.
- Prep Time: 20 mins
- Cook Time: 10 mins