Burger patties made from mashed eggplant, malunggay leaves, onions, eggs, and flour or starch. A delicious, more nutritious, and more affordable version of burger patties. —Mr. Hugh's Kitchen
1 1/2 cups
cornstarch or flour
ground black pepper
Oregano powder or dried leaves
onion finely chopped
In This Recipe
Prep your eggplants. Wash your veggies thoroughly. Using a fork, poke each eggplant about 10-15 times all over the vegetables. In a boiling pot of water, put the eggplants and cover it. Let it boil until the skin turns brown, and the eggplant is extremely soft and mushy. This will take about 20 mins. Take out the eggplants from the boiling water, drain the water, and air-dry for about a minute or two. In a bowl, mash the eggplants one by one, with the skin included. Do not include the stem.
Make the burger mixture. Add the rest of the ingredients, except the cooking oil. Mix it well until the ingredients are well combined. If you want the consistency to be thicker, just add more flour or cornstarch, as well as the salt, herbs, and spices.
Cook the vegetable burger patties. In a pan on medium low fire, put about 2 tbsp of cooking oil and let it heat up nicely. Do not put the mixture when the oil is not yet hot, as this will result in a greasy patty. Once the oil is nice and hot, using a spatula or a measuring cup, scoop some of the vegetable mixture and pour it gently into the pan. Let it sizzle and cook each side for about 30 seconds or until you reach the desired brown color, then flip. Continue until the mixture is used up, and just add some cooking oil as needed. If you will not fry all of the mixture and decide to keep the remaining, do not refrigerate the mixture for too long as this has raw eggs.
Serve this with rice, or turn it into a vegetable patty sandwich!