Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
1230
Calories
65g
Protein
34g
Fat
162g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups cooked rice
- 2 cups mashed cooked eggplant (about 1 pound, uncooked)
- 2 teaspoons grated onion
- 2 eggs, slightly beaten
- 1 cup grated sharp Cheddar cheese
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Dash hot pepper sauce
- Vegetable oil
- Chinese Sauce:
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- ground black pepper to taste
- =
Directions
1
Combine rice, eggplant, onion, eggs, cheese, flour, salt, pepper and pepper sauce in mixing bowl. Mix well.
2
Heat 3 tablespoons oil in large skillet over medium heat. Drop some mixture by tablespoonfuls into skillet.
3
Cook several fritters at a time until golden brown on both sides, turning once. *Keep warm while frying remaining fritters, adding oil as needed.
Recipe sourced from
fandom