Potato mash patties with aubergine tomato stew
This dish is a perfect way to transform leftover potato mash into something new and delicious. Of course, if you don’t have leftovers, you can always prepare it from scratch by boiling some potatoes and mashing them.
What I love most about this recipe is the wonderful combination the softness of the aubergines, the juiciness of the tomato stew, and the tender, golden patties.
One of the great things about this dish is its versatility. You can experiment with the sauce —try serving the patties with a creamy dill or parsley sauce for a refreshing twist. The spices in the patties are another area where you can get creative, adjusting them to suit your taste or the season.
Whether you’re using leftovers or starting fresh, this meal is a lovely way to celebrate ingredients from your vegetable garden.
Potato mash patties, Aubergine tomato stew
Ingredients
- 1 aubergine
- 1/2 courgette
- 1 tomato
- 1 tsp ginger, chopped
- 1/2 cup carrots, finely cut
- 3 tbsp tomato paste
- 4 tbsp olive oil
- 2 tsp coriander seeds
- 1/2 tbsp paprika powder
- 2-3 twigs thyme or rosemary
- 3 tbsp fresh herbs, finely cut
For the patties
- 3 cups leftover potato mash
- 5 tbsp cornstarch
- 1/2 tsp turmeric
- 1 tbsp dried or fresh herbs
- 1/2 tsp mustard
- pepper, salt, oil
Instructions
Prepare the stew
- Cut the aubergine into large chunks. Dice the courgette. Cut the tomato into pieces.
- Sauté the ginger, tomato paste and spices in the oil until they start to develop flavor. Add the carrots, sauté for 1/2 minute.
- Add the other vegetables, stir.Cover all well with water. Cook, covered, for 20-25 minutes.
- Add the herbs. Season to taste.
Prepare the patties
- Combine the potato mash, cornstarch, turmeric, herbs and mustard.
- Take spoonful by spoonful and form patties with your hands.
- Brown the patties in the oil on both sides.
- Serve together with the stew.