Roasted vegetable, feta and herb patties

This roasted vegetable and feta fritter recipe, is a great vegetarian option for brunch, dinner or light supper. Easy and quick to make in just 35 minutes, with four serves of vegetables, this is a great way to use up leftovers and is high in calcium, fibre and protein.

Serves: 2
Time to make: 35 mins

Total cost: $ 11.60 / $ 5.80 per serve

(at time of publication)

Ingredients

2 ½ cups (300g) chopped roasted vegetables (such as kumarasweet-potatoX, potato, carrot)*
1 large courgette, 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

Instructions

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.
Using clean hands, shape the mixture into 12 patties.
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.
Meanwhile, in a small bowl combine yoghurt with remaining parsley and mint.
Divide patties between 2 plates and serve with herb yoghurt and rocket dressed with vinaigrette.