Eggplant, herb and fetta patties

Cooking Vegetarian Eggplant, herb and fetta patties

Packed with feta, juicy eggplant and fragrant basil, these veggie rissoles are a taste sensation.

Lables: Low carb Low kilojoule Lower gi Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place eggplant on prepared tray. Roast for 45 minutes or until eggplant is soft. Cool.
  2. Halve eggplant lengthways. Squeeze out excess liquid. Using a metal spoon, scoop out flesh onto a chopping board. Finely chop. Transfer to a bowl. Add breadcrumbs, flour, fetta, onion, basil and parsley. Season with pepper. Stir to combine. Shape mixture into 8 patties.
  3. Heat oil in a frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper. Serve patties with Greek salad.

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1 large eggplant
2 cups fresh breadcrumbs
1/4 cup plain flour
100g feta, crumbled
1 green onion, thinly sliced
2 tbsp chopped fresh basil leaves
1 tbsp chopped fresh flat-leaf parsley leaves
Rice bran oil, for shallow frying
Greek salad, to serve

Adv

Autors
Preparation time
30
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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