1. Microwave eggplant until tender. 2. Transfer to processor and puree. 3. Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft). 4. Place 1 rounded tablespoonful of mixture into flour and turn to coat. 5. Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat. 6. Flatten between palms of hands forming 3 inch oval patties. 7. Transfer to baking sheet. 8. Repeat, using up all of eggplant mixture. 9. Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot. 10. Add patties and cook until golden-brown, about 3 minutes per side. 11. Transfer to paper towels to drain. 12. (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki. ---------------------------------------------------------------------------
Nutrition
Ingredients
