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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.

Nutrition Info (per serve)

Kilojoules 1960kJ

Calories 468cal

Protein 21g

Total fat 24g

–Saturated fat 7g

Carbohydrates 40g

–Sugars 17g

Dietary fibre 9g

Sodium 630mg

Calcium 460mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.