Thai Eggplant-Rice Croquettes with Lime and Cilantro

Name: Thai Eggplant-Rice Croquettes with Lime and Cilantro
Prep time: 30 min
Total time: 1 h 40 min
Cuisine: Thai
Ingredients: 1 medium-size eggplant; 2 teaspoons Thai red curry paste; a handful of cilantro; ½ cup (125 grams) cooked rice; 4 tablespoons flour; zest and juice of 1 lime; zest and juice of 1 lime; 1 egg; ½ cup (50 grams) panko (Japanese breadcrumbs) or other dried breadcrumbs; ½ cup (50 grams) panko (Japanese breadcrumbs) or other dried breadcrumbs; ½ cup (50 grams) panko (Japanese breadcrumbs) or other dried breadcrumbs; oil for deep-frying

Preparation info

MAKES
8

Difficulty
Easy
Ready in
1 hr 40

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

As soon as I see croquettes on a menu, I’m sold. I love their crispy coating and surprise filling. The eggplant can easily be swapped out for zucchini. These croquettes are super simple to make, especially if you have some leftover rice.

Ingredients

1 medium-size eggplant
1 tablespoon oil
2 teaspoons Th

Europe
Asia
Netherlands
Thailand
Side dish
Leftovers
Vegetarian

Method

DICE the eggplant into small cubes no larger than ¼ inch (6–8 mm) (so that the croquette filling holds together well after shaping).

HEAT the oil in a frying pan. Fry the eggplant cubes for 8 minutes until browned and tender. Stir in the curry paste and fry 1 minute more. Transfer the eggplant mixture to a bowl.

CHOP the cilantro finely. Stir the rice and th