Chef's Recipes

Silverbeet patties

Australian Gourmet Traveller recipe for silverbeet patties

By Rosa Mitchell
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
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Silverbeet patties
You can substitute the silverbeet in this recipe with coarsely chopped cauliflower. Shown with <a href="/artichokes_with_prosciutto.htm">artichokes with prosciutto</a> (right).


  • ½ bunch of silverbeet, washed and coarsely chopped
  • 150 gm self-raising flour (1 cup)
  • 30 gm finely grated parmesan
  • ½ clove of garlic, crushed
  • 1 tbsp coarsely chopped flat-leaf parsley leaves
  • 1 egg, lightly beaten
  • 60 ml olive oil (¼ cup)
  • To serve: lemon wedges (optional)


  • 1
    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.
  • 2
    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 <a href="artichokes_with_prosciutto.htm">artichokes with prosciutto</a>.
  • Author: Rosa Mitchell