Moroccan Eggplant Aubergine Fritters

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These are lovely to snack on with a glass of wine.

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Steps

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Microwave eggplant until tender.

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Transfer to processor and puree.

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Whisk puree with 2 eggs , 1 cup breadcrumbs and all ingredients up to and including cardamon.

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Place 1 rounded tablespoonful of mixture into flour and turn to coat.

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Dip into beaten eggs , then in remaining 1 cup breadcrumbs to coat.

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Flatten between palms of hands forming 3 inch oval patties.

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Transfer to baking sheet.

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Repeat , using up all of eggplant mixture.

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Heat 3 inches of oil in large saucepan until hot.

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Add patties and cook until golden-brown , about 3 minutes per side.

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Transfer to paper towels to drain.

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Serve hot or at room temperature with tzatziki.

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Ingredients

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eggplant, eggs, dry breadcrumbs, cilantro, sultana raisin, greek yogurt, garlic cloves, jalapeno chile, tomato paste, hot paprika, ground cumin, curry, ground coriander, salt, ground ginger, ground cardamom, all-purpose flour, tzatziki