Eggplant Patties


Portfolio Diet Score: 3 points per serving

  • Viscous Fibre: 2.5 points
  • Oils (MUFAs): 0.5 point

Nutrition Information

Calories169 kcalMonounsaturated Fat3.1 g
Protein6.2 gPolyunsaturated Fat1.8 g
Bean Protein1.8 gTotal Carbohydrate25.2 g
Soy Protein0.6 gDietary Fibre5.5 g
Fat6.1 gViscous Fibre9.1 g
Saturated Fat0.6 g
(1 serving – 160 g): 1/4 recipe
Level of Difficulty: Advanced Prep Time 15 min Cook Time 45 min Total Time 1 hr
Servings: 4 Calories: 169 kcal (per serving)


Portfolio Diet Score: 3 points per serving

  • Viscous Fibre: 2.5 points
  • Oils (MUFAs): 0.5 point



  1. Pre-heat oven to 375°F (190°C).

  2. 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.

  3. 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.

  4. Form the patties by hand (around 2 tbsp of mixture per patty). Lightly coat them with breadcrumbs.

  5. 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.

  6. 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.

  7. Serve patties with a green salad. Green Salad with Feta Tofu is recommended (see recipe).


  • 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.
Keywords: Viscous Fibre, Oils (MUFAs)

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