Crispy Aubergine Patties | With Homestyle Garlic Sour Cream

Wash the aubergines, cut into 1 cm cubes, sprinkle with a little salt, and let stand for 10 minutes, then squeeze out the excess liquid. Heat 1 tablespoon of oil in a pan and sauté the aubergine cubes with the finely chopped onion and 2 crushed garlic cloves until soft (approx. 8-10 minutes), then leave to cool slightly.

Place the cooled aubergine mixture into a bowl and mash slightly with a fork. Add the beaten eggs, grated Trappist cheese, chopped parsley, sweet paprika, salt, and pepper, then stir in the breadcrumbs until you get a mixture that is easy to shape.

With wet hands, form the mixture into palm-sized patties. Heat the sunflower oil in a large pan and fry both sides of the patties over medium heat until golden brown and crispy (3-4 minutes per side).