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Mücver (Vegetable Fritters)

Asia › Turkey
serves 6 50 min Medium 8 versions
Dinner Hot Appetisers Baked Stovetop
Mücver tarifi
William Neuheisel from DC, US · CC BY 2.0

Baked Mücver with Minced Meat and Aubergine

One of 8 versions of Mücver (Vegetable Fritters). The table below shows how their ingredients differ.

Ingredients

Servings 6 people
  • 1 kilogram aubergine
  • 300 gram minced meat
  • 3 piece onion
  • 50 gram margarine
  • 3 sprig parsley
  • 3 sprig dill
  • 2 tablespoon yoghurt
  • 1 tablespoon flour
  • 4 piece egg
  • half teaspoon bicarbonate of soda
  • 1 dessert spoon salt
  • 1 teaspoon black pepper

How to make it

Open in kitchen mode
  1. Peel the aubergines, char them lightly in the oven and chop them small.
  2. Clean and chop the onions and the parsley.
  3. Melt the margarine in a pan and fry the onion.
  4. Add the minced meat and fry it, stirring, until it has absorbed its liquid.
  5. Add the aubergine, the parsley, the salt and the black pepper and stir.
  6. Take the pan off the heat and leave it to cool.
  7. Beat the eggs in another bowl and add the flour, the bicarbonate of soda and the yoghurt.
  8. Beat the mixture with a mixer.
  9. Add it to the aubergine mixture and stir.
  10. Pour it into a greased baking mould.
  11. Bake in an oven preheated to 180 degrees for 15-20 minutes.
    20 min
  12. Slice it and serve hot or warm, with dill alongside.
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Mücver (Vegetable Fritters) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Baked base Baked, with kaşar With cabbage With chard With courgette With leek, in tomato sauce With minced meat and aubergine With sweetcorn
Ingredient Baked Baked, with kaşar With cabbage With chard With courgette With leek, in tomato sauce With minced meat and aubergine With sweetcorn
black pepper ✓ ✓ ✓ ✓ — ✓ ✓ ✓
flour ✓ ✓ — ✓ ✓ ✓ ✓ ✓
oil ✓ ✓ ✓ ✓ — ✓ — ✓
dill ✓ — ✓ — ✓ — ✓ —
onion — — ✓ ✓ ✓ — ✓ —
kaşar cheese ✓ ✓ — — — — — ✓
courgette ✓ ✓ — — — — — —
garlic — — — ✓ — ✓ — —
minced meat — — — ✓ — — ✓ —
parsley — — — — — ✓ ✓ —
pepper — ✓ — — ✓ — — —
white cheese (feta-style) — — — — ✓ ✓ — —
aubergine — — — — — — ✓ —
baking powder — — — — — — — ✓
bicarbonate of soda — — — — — — ✓ —
butter — — — — — — — ✓
cabbage — — ✓ — — — — —
chard — — — ✓ — — — —
cornflour — — ✓ — — — — —
courgette — — — — ✓ — — —
ham — — ✓ — — — — —
leek — — — — — ✓ — —
lemon — — ✓ — — — — —
margarine — — — — — — ✓ —
milk — — ✓ — — — — —
mint — ✓ — — — — — —
potato — — ✓ — — — — —
rice — — — ✓ — — — —
sugar — — — — — ✓ — —
sunflower oil — — — — ✓ — — —
sweetcorn — — — — — — — ✓
tomato paste — — — — — ✓ — —
yoghurt — — — — — — ✓ —

Baked

serves 4 30 min

The lightest mücver of all, baked in a glass dish instead of fried in a pan. Ready in half an hour.

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Baked, with kaşar

serves 6 50 min

A baked mücver made with coarsely chopped courgette, grated kaşar cheese over the top, cut into squares to serve.

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With cabbage

serves 6 1 hr 5 min

A mücver made with cabbage and potato, served with a dill and lemon zest cream sauce and ham.

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With chard

serves 4 45 min

A filling chard mücver made with boiled rice and fried minced meat.

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With courgette

serves 4 40 min

The classic pan-fried mücver, in which the courgettes are squeezed dry and worked together with white cheese.

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With leek, in tomato sauce

serves 6 1 hr

Leeks cooked in their own liquid, worked with egg, flour and white cheese, fried and served with a garlicky tomato paste sauce.

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With sweetcorn

serves 4 30 min

Small fritters made with tinned sweetcorn and kaşar cheese, risen with baking powder.

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