Road tested recipe – delicious! Even the kids will eat these xx
Eggplant, Olive & Feta Patties
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
- 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.