Eggplant, Kalamata Olive And Feta Patties Road tested recipe – delicious! Even the kids will eat these xx Eggplant, Olive & Feta Patties Prep time: 30 min Cook time: 20 mins Total time: 50 mins Yields: 12 patties Save Print Vegetarian and delicious! Suitable for a light meal, snack or if you are needing a quick recipe to whip up. Extra Virgin Olive Oil 1 large eggplant, thinly sliced 1 1/2 cups pitted Australian kalamata olives, thinly sliced or chopped 1 1/2 cups fresh white breadcrumbs 1/2 cup finely grated parmesan cheese or reggiano 100g feta, crumbled 1 egg, lightly beaten 1/2 cup chopped fresh basil leaves 1 long red chilli, finely chopped or to taste 1/4 cup plain flour Vegetable oil, to shallow-fry Rocket leaves, to serve Lemon wedges, to serve Spray a frying pan with oil. Heat over high heat. Cook eggplant, in batches, for 2 minutes each side or until golden. Cool. Finely chop. Place eggplant in a bowl. Add olives, breadcrumbs, parmesan, feta, egg, basil and chilli. Using ¼ cup mixture per patty, shape into 12 patties. Dip 1 patty in flour. Place on a baking tray. Repeat with remaining patties. Heat oil in large frying pan over medium-high heat. Cook patties for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel. Serve with rocket and lemon wedges.