Eggplant and Buckwheat Patties Recipe

Name: Eggplant and Buckwheat Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant peeled, cubed; 2 cloves garlic minced; 2 tablespoons olive oil; 1 tablespoon butter; 1 large onions minced; 2 cups buckwheat groats cooked; 2 tablespoons celery leaves minced; 1/4 teaspoon black pepper; 1 tablespoon parsley leaves minced; 1 each eggs beaten; 1 tablespoon buckwheat flour; 2 tablespoons corn oil for frying

Servings: persons

1 medium eggplant peeled, cubed
2 cloves garlic minced
2 tablespoons olive oil
1 tablespoon butter
1 large onions minced
2 cups buckwheat groats cooked
2 tablespoons celery leaves minced
1/4 teaspoon black pepper
1 tablespoon parsley leaves minced
1 each eggs beaten
1 tablespoon buckwheat flour
2 tablespoons corn oil for frying

1
Steam eggplant in a vegetable steamer for 8 to 10 minutes, or until tender.
2
Transfer to a glass or ceramic bowl and toss with garlic, lemon juice, lemon rind, and olive oil.
3
Set aside to marinate for 1 hour, then finely chop in a food processor or blender, along with marinating liquid.
4
Meanwhile, heat butter and brown onions in a large skillet.
5
Cool, then add remaining ingredients, except corn oil.
6
Stir in chopped eggplant.
7
Mixture should be fairly stiff; adda little more flour if necessary.
8
Heat corn oil in another large skillet.
9
Drop mixture by the tablespoon into hot oil and fry until golden brown on each side.
10
Drain on paper towels.
11
Serve hot.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant peeled, cubed, 2 cloves garlic minced, 2 tablespoons olive oil, 1 tablespoon butter, and more.

Yes, Eggplant and Buckwheat Patties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant and Buckwheat Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions