Aubergine and Almond Croquettes

12 oz. aubergines (350g)
3 oz. ground almonds (75g)
3 oz. breadcrumbs (75g)
1 - onion, peeled and grated
1 - garlic clove, crushed
1 t dried oregano
0 - black pepper
0 - flour
0 - olive oil

Make a few slits in the aubergine with a sharp knife and bake it in a preheated oven at 180°C/350°F for about 30 minutes until soft. Carefully remove the skin and discard. Mash the flesh, then add the ground almonds, breadcrumbs, onion, garlic, and oregano. Season with black pepper and mix well. Add a little flour to bind and shape heaped spoonfuls of the mixture into croquettes with damp hands. Roll each croquette in flour and put them on a plate. Cover and chill for 2 hours. Shallow fry the croquettes in hot olive oil, turning occasionally, until golden brown.

From A Vegan Taste of Greece