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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)


  • 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
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At A Glance

  • Serves 6 people

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