- 0:30 Prep
- 0:55 Cook
- 4 Servings
- Capable cooks
Packed with feta, juicy eggplant and fragrant basil, these veggie rissoles are a taste sensation.
Ingredients
- 1 (550g) large eggplant
- 2 cups fresh breadcrumbs
- 1/4 cup plain flour
- 100g feta, crumbled
- 1 green onion, thinly sliced
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- Rice bran oil, for shallow frying
- Greek salad, to serve (see note)
Method
- Step 1Preheat 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.
- Step 2Halve 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.
- Step 3Heat 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.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1932 kj
Energy
27.8g
Fat Total
6.8g
Saturated Fat
7.5g
Fibre
13.5g
Protein
17mg
Cholesterol
656mg
Sodium
35.8g
Carbs (total)
All nutrition values are per serve
Notes
To make Greek salad, combine 1 baby cos lettuce, 2 vine-ripened tomatoes, chopped, 1 red capsicum, chopped, 1 Lebanese cucumber, chopped, 1 small red onion, cut into thin wedges, and 1/4 cup kalamata olives in a bowl. Combine 1 tablespoon red wine vinegar and 2 tablespoons extra virgin olive oil. Drizzle over salad.
- Author: Katrina Woodman
- Image credit: Chris L Jones
- Publication: Super Food Ideas
0
