Soft aubergine and mashed potatoes are mixed together, formed into balls and then dredged in breadcrumbs. The little balls are then fried in butter and oil until crisp. Serve 'em as an alternative side dish to chips or potato croquettes.
- 2 aubergines
- 4 potatoes
- 2 garlic cloves
- 1 tbsp. oil
- 1/2 tsp. dried chilli flakes
- 1 egg + 1 egg white
- 3 tbsp. grated parmesan cheese
- Dried breadcrumbs
- Salt and pepper
- 1 tbsp. each oil and butter
Place aubergines into a 180C oven. Bake for 30 minutes until soft, then remove from the oven and leave to cool enough for you to handle. Slice in half and scoop out the flesh. Mash until smooth. Dice the poatoes and place into cold salted water. Bring to the boil and simmer until tender, around 15 minutes. Drain and mash.
Heat 1 tbsp. oil in a frying pan. Mince the garlic cloves. Add potato, aubergine, garlic and chilli flakes to the pan and fry for 1-2 minutes. Tip into a bowl and leave to cool. Add the egg, egg white and 2 tbsp. parmesan. Season with salt and pepper. Form into small balls.
Combine breadcrumbs with 1 tbsp. parmesan and salt and pepper. Roll the aubergine and potato balls in the breadcrumbs.
Heat oil and butter in a frying pan and fry the balls until golden and crisp.