Artichoke & Eggplant Taco Bites

Instructions

1. Prepare the Slaw

   3 min hands-on12 min waiting

   • Finely slice the cabbage and place it in a large mixing bowl.
   • Zest the lime and squeeze its juice over the cabbage. Add a pinch of salt and toss thoroughly.
   • Let the slaw rest for at least 10–15 minutes to allow the flavors to meld while lightly softening the cabbage.

2. Make the Artichoke & Eggplant Patties

   10 min hands-on20 min waiting

   • Peel the eggplant if desired and chop it into small chunks. Steam or roast until tender, then mash into a coarse texture.
   • Drain the artichokes and squeeze out excess liquid. Tear the petals into smaller pieces and mash the bases to create a chunky texture.
   • Combine the mashed eggplant and artichokes in a large bowl. Season with curry powder, salt, and pepper. Mix well.
   • Add breadcrumbs gradually, mixing gently until the mixture holds together when pressed.
   • Shape the mixture into oblong patties, about 7–8 pieces. Refrigerate for at least 20 minutes to firm up.

3. Make the Spicy Chili Mayo

   1 min hands-on10 min waiting

   • In a small bowl, mix mayonnaise with sriracha sauce. Adjust spice level to taste.
   • Cover and refrigerate until ready to serve.

4. Prepare the Beer Batter

   3 min hands-on

   • In a medium bowl, combine whole-grain wheat flour, salt, paprika, garlic powder, and black pepper.
   • Gradually pour in the beer while whisking continuously to create a smooth, thick batter.

5. Cook the Patties

   7 min hands-on

   • Heat olive oil in a medium frying pan over medium heat. Add enough oil to cover half the height of the patties.
   • Dredge each patty in the beer batter, ensuring thorough coating. Gently lower into hot oil.
   • Fry each patty for about 2 minutes on the first side, then flip and cook for an additional 1–2 minutes until golden brown and crisp. Drain on paper towels.
   • If air frying, preheat the air fryer to 200°C (390°F). Spray the basket and patties with oil, then air fry for 12 minutes, flipping and spraying again halfway through.

6. Assemble the Tacos

   5 min hands-on

   • Lightly toast the taco shells or tortillas in a dry pan or oven until warm and pliable.
   • Spread a generous layer of chili mayo on the base of each taco shell.
   • Add a layer of lime-marinated slaw, followed by a crispy artichoke and eggplant patty.
   • Sprinkle with sliced chili, roughly chopped peanuts, and fresh coriander leaves.
   • Finish with an extra squeeze of lime juice and a pinch of lime zest.

7. Serve Immediately

   1 min hands-on

   • Serve the tacos warm and enjoy the combination of crunchy, creamy, and spicy textures with vibrant flavors.
   • Cooking tips:
   • For extra crispiness, ensure the frying oil is hot enough before adding the patties.
   • If the patty mixture feels too wet, add a little more breadcrumbs to absorb moisture.
   • Use fresh lime juice for the slaw and garnish to enhance the dish's zesty, tangy flavor.
   • To amplify the umami flavor, consider adding a splash of soy sauce or miso paste to the patty mixture.
   • Store leftover patties in the fridge and reheat in an air fryer or pan for a quick, crispy snack.