Vegetarian and Gluten-Free Cutlet

Preparation

• Cook the eggplant in boiling water for 10 minutes.
• Drain and let it cool.
• Add eggplant and the rest of the ingredients into a blender and blend until smooth.
• Combine all the ingredients together nicely to form a non-sticky dough-like mixture. At this stage, cutlets should bind easily.
• Form a round ball of half an inch in thickness. Similarly, shape all the cutlets. Keep them in the refrigerator until ready to fry.
• Coat cutlets into the egg and maize flour.
• Cook in the frying pan or oven until crisp.
• Enjoy!