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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

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
  1. Spray a frying pan with oil. Heat over high heat.
  2. Cook eggplant, in batches, for 2 minutes each side or until golden. Cool. Finely chop.
  3. Place eggplant in a bowl. Add olives, breadcrumbs, parmesan, feta, egg, basil and chilli.
  4. Using ¼ cup mixture per patty, shape into 12 patties.
  5. Dip 1 patty in flour. Place on a baking tray. Repeat with remaining patties.
  6. Heat oil in large frying pan over medium-high heat. Cook patties for 2 to 3 minutes each side or until golden and crisp.
  7. Transfer to a plate lined with paper towel. Serve with rocket and lemon wedges.

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