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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Curry Eggplant Croquettes with Mango Chutney

[heart_this] · Oct 26, 2007 · 7 Comments

Curry Eggplant Croquettes with Mango Chutney

Not too long ago I made Eggplant Croquettes and I really enjoyed them. They had an Italian theme of flavours going on with the parmigiano reggiano, the parsley, the marinara and the roasted red pepper sauce. Soon after I was reading this post on eggplants that mentions both eggplant croquettes and mango chutney and inspiration hit. What if I made eggplant croquettes with curry and topped them with some mango chutney? I thought that I would use the same basic recipe and swap the parmigiano reggiano for some curry powder, the parsley for some cilantro. I finally got around to trying the dish and it turned out pretty good. Then again, I really like curry and I am always trying to find ways to work it into new dishes. I am also really into the jar of mango chutney that I picked up not too long ago. Now I just need to get around to looking for a recipe to make my own mango chutney.

Curry Eggplant Croquettes with Mango Chutney

Curry Eggplant Croquettes with Mango Chutney

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 4
ingredients
  • 1 medium eggplant (sliced in 1/4 inch thick slices)
  • 1/4 cup bread crumbs
  • 2 cloves garlic
  • 1 teaspoon ginger (grated)
  • 1 teaspoon curry powder
  • 1 teaspoon cilantro (chopped)
  • salt and pepper to taste
  • 1 egg (slightly beaten)
  • 1 cup bread crumbs
  • 3 tablespoons oil
  • mango chutney to taste
directions
  1. Broil the eggplant until golden brown on both sides, about 7 minutes per side.
  2. Let it cool and remove the skin.
  3. Place the eggplant, bread crumbs, garlic, curry powder, cilantro, salt and pepper in a food processor and process.
  4. Grab a small handful of the mixture and form a patty.
  5. Dip the patty into the egg and then in the bread crumbs to coat.
  6. Heat the oil in a pan.
  7. Fry the patty until golden brown on both sides, about 1-3 minutes per side.
  8. Repeat step 4 through 7 until you have used up all of the mixture.
Similar Recipes:
Eggplant Croquettes
Zucchini Fritters
Corn Fritters
Maryland Crab Cakes

Curry, Food, Main Course, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Peter M says

    October 26, 2007 at 11:02 am

    Great flavours kevin and the croquette crisped real good!

    Reply
  2. Dani Spies says

    October 26, 2007 at 12:37 pm

    These sound delicious. I have never seen an eggplant croquette before; I think I need to try these…thanks!

    Reply
  3. Valli says

    October 26, 2007 at 12:53 pm

    I love the flavour combinations Kevin!!

    Reply
  4. Deborah says

    October 26, 2007 at 3:48 pm

    This sounds so interesting and tasty!!

    Reply
  5. Cynthia says

    October 27, 2007 at 1:31 am

    This is a great twist, Kevin.

    Reply
  6. Holler says

    October 27, 2007 at 6:23 am

    Sounds good to me Kevin!

    Reply
  7. Adel Murray says

    September 18, 2020 at 10:20 am

    Can’t wait to make these today! A friend in Pt. St. Lucie Florida mailed me two jars of mango chutney homemade from his own trees. By chance I have an eggplant and googled eggplant with mango chutney… And up came this idea. I have a friend who just came home from the hospital and plan to surprise her with this recipe today. Thx know it’s going to be a wonderful combo.

    Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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