Eggplant, herb and fetta patties

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

Recipe «Eggplant, herb and fetta patties» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.