Feta and Roast Vegetable Patties

Canteen = Everyday

Eaten hot or cold these are a family hit and a great way to use up leftover veggies in the fridge.

Serves: 12 patties

Ingredients

2-3 cups leftover roast vegetables (sweet potato, pumpkin, carrot)
1 large zucchini (grated with excess moisture squeezed out)
1 red capsicum
60g reduced fat feta cheese, crumbled
1 egg, beaten with a fork
1/3 cup whole meal plain flour
2 tablespoons parsley
2 tablespoons cup mint
Dressing: 1/3 cup plain reduced fat yoghurt, 4 tablespoons mint, 4 tablespoons parsley
4 cups rocket leaves to serve

Method

Roughly mash roasted vegetables in a large bowl.
Add remaining pattie ingredients and stir until combined. Season with cracked pepper.
Shape mixture into 12 patties.
Heat small amount of oil in large non stick fry pan over medium heat. Cook 3 patties at a time for 2-3 minutes each side or until golden.
Serve warm or cold with rocket and yoghurt dressing.

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