Bavly's Vegetable Patties with Eggplant, Zucchini, Carrots

[Guest guest]

Bavly's Vegetable Patties with Eggplant, Zucchini, Carrots

 

Source: Denver Post/adapted from a Jerusalem restaurant

Previously posted to SoFlaVeg - adapted to gf

 

6 zucchini (about 1 1/2 lbs)

1 large eggplant (about 1 lb) -- peeled

2 teaspoons salt -- or to taste

1 medium onion

1 medium potato -- peeled

1 large carrot -- peeled

substitute for 2 large eggs (flax seed, soy flour, or garbanzo flour -adapted)

1/2 cup flour (gf of choice)

2 tablespoons fresh parsley -- chopped

1 tablespoon fresh mint (or 1 tsp dried mint) -- chopped

freshly ground pepper

Vegetable oil for frying

 

By hand or using a food processor fitted with the grating blade, grate the

zucchini and eggplant. Place both in a strainer over a bowl, sprinkle liberally

with the salt, and drain for a half hour. Wash off the salt with cold water and

squeeze vegetables well to remove the remaining liquid. Dry them carefully with

a paper towel and place them in a large mixing bowl.

 

Grate the onion, potato, and carrot and add them to the zucchini and eggplant.

Squeeze very well to remove any excess water, and drain. Add the egg substitute,

flour or matzo meal, parsley, mint, and pepper and mix well.

 

Heat a thin layer of oil in a large skillet. When the oil is sizzling, take

about 1 heaping tablespoon of filling and form it into a small patty in the palm

of your hand, squeezing out excess liquid. Fry the pancakes, several at a time,

for a few minutes on each side. Continue to form and cook the patties until the

batter is used up. Drain on paper towels and serve.

 

Makes 20.