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Silverbeet patties

You'll need

  • 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)

Method

  • 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.

At A Glance

  • Serves 6 people
  • 15 min preparation
  • 10 min cooking
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At A Glance

  • Serves 6 people
  • 15 min preparation
  • 10 min cooking

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