Eggplant Fritters
Crispy eggplant fritters sandwiching flavor-packed ground beef.
20 minutes
448kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Slice the eggplants into 5 mm (0.2 in.) thick rounds.
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Add the seasonings (A) to the ground beef and mix thoroughly until the mixture becomes thick and sticky. Next, add in the green perilla and combine well.
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Place the flour into a storage-use plastic bag, add in the eggplant slices and shake well to thoroughly coat all sides.
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Sandwich (2) in between two slices of (3) and then perfect the cylindrical shape.
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Mix together the ingredients in (B), cover the ingredients in (4) with this mixture and then sprinkle on the breadcrumbs.
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Deep-fry each in medium-hot oil, arrange on a plate and serve with a side of the julienned cabbage, ketchup and Worcestershire-style sauce.
Cooking Basics
Cabbage - julienned
Separate the leaves and remove the core. Cut the leaves in half lengthwise to make it easier to julienne, then stack, roll up, and slice very thinly from end to end.
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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