Roasted vegetable, feta and herb patties

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 2 ½ cups (300g) chopped roasted vegetables (such as kumarasweet-potatoX, potato, carrot)*
  
• 1 large courgettezucchiniX, grated, squeezed of excess moisture
  
• 1 red capsicum, seeded, finely chopped
  
• 4 tablespoons crumbled feta
  
• 1 egg, lightly beaten
  
• ¼ cup wholemeal flour
  
• ¼ cup chopped fresh flat-leaf parsley
  
• ¼ cup chopped fresh mint
  
• cracked black pepper
  
• 1 tablespoon olive oil
  
• ⅔ cup low-fat plain yoghurt
  
• 4 cups rocketarugulaX, to serve
  
• 2 tablespoons balsamic vinaigrette (made with 1 part olive oil to 2 parts balsamic vinegar), to serve

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Instructions

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1. In a large bowl mash roasted vegetables, leaving some texture. Add courgette, capsicum, feta, egg, flour, and 2 tablespoons each of the parsley and mint. Stir until well combined. Season with pepper.
2. Using clean hands, shape the mixture into 12 patties.
3. In a large non-stick frying pan, heat half of the oil over medium-high. Place 3 patties in the pan and cook for 2–3 minutes each side, or until golden and cooked through. Repeat with remaining patties, adding a little of the remaining oil as required.
4. Meanwhile, in a small bowl combine yoghurt with remaining parsley and mint.
5. Divide patties between 2 plates and serve with herb yoghurt and rocket dressed with vinaigrette.

Variations

Make it gluten free: Use gluten-free flour.

HFG tip

*Note: Cost per serve will be less if using leftovers.

Nutrition info (per serve)

Calories 468 cal

Kilojoules 1960 kJ

Total fat 24 g

Saturated fat 7 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jan 2018

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