Soy, carrot and cheese patties with eggplant yogurt sauce

Ingredients

• 200 g of soybean seeds
• One large eggplant
• 400 g of carrots
• 2 eggs
• 250 g of mozzarella cheese (a string cheese)
• 2 tablespoons of lemon juice
• 225 g of soy yogurt
• 1 tablespoon of chopped basil
• 4 tablespoons of oil
• salt and pepper

Cook the soybeans in 800 ml of water for 35 to 40 minutes, then drain and coarsely mash them.

Cut the eggplant, salt it, and let it drain.

Combine the soy, grated carrots, eggs, and grated cheese. Season with salt and pepper, and form into patties.

Wipe the eggplant to remove the water it has released, then dice it and fry it in a portion of the oil for 15 minutes.

Let it cool, then mash it with lemon juice. Add the yogurt and basil, and season with salt and pepper.

Fry the pancakes in the remaining oil for 5 to 8 minutes, and serve them with the eggplant sauce.