Selena Robins, Author

Some recipes are carefully planned. Others are born out of kitchen chaos.

That was exactly the case with these zucchini-eggplant patties.

I started out fully committed to making stuffed eggplants and stuffed zucchini. I had the vegetables, the filling idea, the whole vision.

Then came the first plot twist. The shells for both the eggplants and zucchini fell apart. No neat little boats, no elegant presentation, just a tray of shredded chaos.

So, I pivoted.

Just like I do when writing my characters and they back me into a corner, I changed course and decided to turn everything into a vegetarian lasagna.

But there was one small problem; I had already scooped and mashed the insides of the eggplants and zucchini, which meant there were no nice layers left to build with.

So, I pivoted again.

And that’s when these eggplant-zucchini patties came to life.

Plot Twist Patties

Ingredients:

2 medium eggplants (I used Chinese eggplants, since they are a little sweeter)
2 zucchinis (any colour; I used yellow zucchini because they have a milder taste)
1 egg
½ cup breadcrumbs, plus more for coating (I used Panko)
3 tablespoons parsley, finely chopped
2 cloves garlic, minced
½ cup Pecorino Romano cheese, freshly grated
½ cup Parmesan cheese, freshly grated
Olive oil

Directions:

Preheat the oven to 350°F.
The first temperature is for roasting the vegetables.

Wash and dry the eggplants and zucchini. Cut them in half lengthwise and lightly score the flesh.

Place them cut side up in a shallow baking pan or on a parchment-lined baking sheet. Drizzle lightly with olive oil.

Bake for 25 to 35 minutes, or until the flesh is tender and can be easily pierced with a knife.

Remove from the oven and let the vegetables cool slightly, just enough to handle.

Scoop out the flesh and place it in a large bowl. Mash it well with a fork.

Add the egg, breadcrumbs, parsley, garlic, Pecorino Romano, and Parmesan. Mix until well combined.

Check the texture. The mixture should be soft but firm enough to shape. If it feels too wet, add a little more breadcrumbs, 1 tablespoon at a time.

Place some extra breadcrumbs on a plate.

Form the mixture into patties and lightly coat each one with breadcrumbs. You should get about 8 to 10 patties, depending on size.

Air-Fryer Method:

Preheat the air fryer to 375°F if your model requires preheating.

Lightly grease the air fryer basket, or line it with perforated air-fryer parchment paper.

Arrange the patties in a single layer, leaving a little space between each one. Do not overcrowd.

Lightly spritz or brush the tops with olive oil.

Air fry at 375°F for 10 to 12 minutes, flipping them halfway through. Spritz the second side lightly with olive oil if needed.

Cook until the patties are golden brown and crisp on the outside. If they need more colour or crispness, add another 2 to 4 minutes.

Let them rest for 2 to 3 minutes before serving.

Oven Method:

Preheat the oven to 400°F.
This second temperature is for baking the formed patties.

Line a baking sheet with parchment paper and lightly brush or spray it with olive oil.

Arrange the patties on the baking sheet, leaving a bit of space between them.

Lightly brush or spray the tops with olive oil.

Bake at 400°F for 20 to 25 minutes, flipping them halfway through.

Continue baking until both sides are golden and slightly crisp. If you want them even crispier, place them under the broiler for 1 to 2 minutes at the end, watching closely.

Let them sit for a few minutes before serving.

Serving Suggestion:

These patties are wonderful served with my tomato sauce recipe [click here for sauce recipe] for dipping or spooning over the top.

Add a slice of crusty bread and a fresh green salad, and you have a simple, comforting dinner.