Silverbeet patties

AT A GLANCE

  • Serves 6 people

  • ½ bunch of silverbeet, washed and coarsely chopped
  • 150 gm (1 cup) self-raising flour
  • 30 gm finely grated parmesan
  • ½ clove of garlic, crushed
  • 1 tbsp coarsely chopped flat-leaf parsley leaves
  • 1 egg, lightly beaten
  • 60 ml (¼ cup) olive oil
  • To serve: lemon wedges (optional)
01   Bring a saucepan of salted water to the boil. Blanch silverbeet until stems are tender (4-5 minutes). Drain and cool to room temperature. Transfer to a bowl, add flour, parmesan, garlic, parsley and egg and mix to combine, adding a little water to bring mixture together if too dry. Season to taste with sea salt and freshly ground black pepper.
02   Heat oil in a frying pan over medium-high heat and fry tablespoons of mixture in batches until golden and cooked through (1-2 minutes each side). Serve with lemon wedges and artichokes with prosciutto.

Recipe:

ROSA MITCHELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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