Eggplant croquettes

Instructions

• 1. Combine all the ingredients for the steamed rice into a rice cooker and cook according to your manufacturer instructions.
• 2. Heat 1 tbsp vegetable oil in a fry pan, and fry garlic until fragrant. Add onion and eggplants and continue stif frying until they becomes wilted or until golden. Let cool down.
• 2. Add the lukewarm eggplants mixture and 2 tbsp oilve oil in your food processor and process until the puree is silky-smooth.
• 3. Place back the puree in the fry pan and add all the seasoning ingredients "B", continue stir frying to combine the sauce evenly. Remove from the heat.
• 4. In a bowl, mix the cooked rice and eggplants mixture to combine evenly using a rice paddle or a wood spatula. Add grated cheese and salt (to taste), mix well.
• 5. In a small fry pan, add panko/bread crumbs, aonori (optional) and garlic powder. Fry them till lightly brown. Set aside.
• Pre-heat your oven to 190C degrees.
• 6. Make a round shape balls with rice and eggplants mixtures. Coat with the toasted panko. Press the panko well by hands to make sure it adheres to the rice balls.
• 7. Bake in the oven for about 20 to 30 mins.
• Serve hot!