Portfolio Diet Score: 3 points per serving
- Viscous Fibre: 2.5 points
- Oils (MUFAs): 0.5 point
Nutrition Information
| Calories | 169 kcal | Monounsaturated Fat | 3.1 g |
| Protein | 6.2 g | Polyunsaturated Fat | 1.8 g |
| Bean Protein | 1.8 g | Total Carbohydrate | 25.2 g |
| Soy Protein | 0.6 g | Dietary Fibre | 5.5 g |
| Fat | 6.1 g | Viscous Fibre | 9.1 g |
| Saturated Fat | 0.6 g |
Eggplant Patties
Description
Portfolio Diet Score: 3 points per serving
- Viscous Fibre: 2.5 points
- Oils (MUFAs): 0.5 point
Ingredients
Instructions
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Pre-heat oven to 375°F (190°C).
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In a small pot, over medium-high heat, add green lentils, amaranth, and water, and bring it to a boil. Once boiling, reduce heat to low and simmer for 15 minutes or until al dente. Strain.
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In a large bowl, mix cooked amaranth and lentils with eggplant, psyllium husk, miso, parsley, garlic, pepper, and five spices until all ingredients are combined. Refrigerate for 1 hour.
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Form the patties by hand (around 2 tbsp of mixture per patty). Lightly coat them with breadcrumbs.
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On a large pan, over medium-high heat, heat up 3 tsp of canola oil. Fry patties for 2 minutes each side or until the breadcrumbs outside are lightly browned.
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Line a baking sheet with parchment paper and brush with 1 tsp of canola oil. Place the patties on the tray and bake in the oven for 15 minutes. Then, flip and cook for more 15 minutes.
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Serve patties with a green salad. Green Salad with Feta Tofu is recommended (see recipe).
Note
- If the lentils and amaranth are still a bit hard, but the water has been evaporated, it is fine as they will also be cooked in the oven.
- If the amaranth cannot be found, you can double the quantity of lentils.
- The patties can be served as a snack with your favourable dipping sauce.
- Patties can be stored in the fridge for up to 4 days.
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