Corn-Eggplant Patties with Bacon
Pane-Bistecca
When you don’t have much at home, you just make something with what’s left in the fridge or parlor. That’s how these corn and eggplant patties with bacon came about.
I always have canned corn at home because we love corn kernels in salads and sauces. Eggplants, well, of course, as an auberginoholic, are always in my fridge too. I also usually have bacon in the freezer, as it goes well with many dishes and makes them tasty. And eggs belong in every household, so you can quickly mix something together and have a delicious meal.
I always have canned corn at home because we love corn kernels in salads and sauces. Eggplants, well, of course, as an auberginoholic, are always in my fridge too. I also usually have bacon in the freezer, as it goes well with many dishes and makes them tasty. And eggs belong in every household, so you can quickly mix something together and have a delicious meal.
Ingredients
3 Eggs
50 ml Milk
Approx. 8 tbsp Flour
Salt and Pepper
some Chili
Rosemary
1 small eggplant, diced
4 slices of bacon, diced
1 can of corn, drained
½ red onion, chopped
Instructions
1
Step 1
Beat the eggs and season. Then mix with the milk and add the flour until you have a thick batter.
2
Step 2
Now add all the other ingredients and mix well.
3
Step 3
Heat the oil in a shallow pan, add 1-2 tablespoons of the mixture at a time and fry until brown on both sides.
4
Step 4
You can serve them with a dip and especially with sea salt, they go well with a salad.
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