Prawn and Eggplant Cakes

• 250g PHILADELPHIA Spreadable Cream Cheese
• 1/2 cup grated carrot
• 1/2 cup chopped frozen beans
• 2 tablespoons chopped parsley
• 1/2 cup fresh breadcrumbs
• 100g shrimps or cooked prawns, chopped
• 3 eggplants, cut into 0.5cm slices

Crumbing

• 1 cup flour
• 2 eggs, lightly whisked with
• 2 tablespoons milk
• 2 cups fresh breadcrumbs, combined with
• 1/2 cup sesame seeds
• 1/4 cup oil, for shallow frying

1. COMBINE PHILLY, carrot, beans, parsley, breadcrumbs and shrimps. Sandwich the filling between two slices of eggplant.
2. DUST the eggplant cakes in flour, dip in egg wash and roll in sesame breadcrumbs. Re-dip the cakes in the egg wash and sesame breadcrumbs for a firmer coat.
3. SHALLOW fry the cakes in the vegetable oil over medium heat for 15-20 minutes until the crumbs are golden brown and the eggplant has cooked through. Serve with greens.