Eggplant, Olive and Feta Patties



Olive oil cooking spray
1 large eggplant, thinly sliced
1 1/2 cups pitted kalamata olives, thinly sliced
1 1/2 cups fresh white breadcrumbs
1/2 cup finely grated parmesan cheese
4 oz feta cheese, crumbled
1 egg, lightly beaten
1/2 cup chopped fresh basil leaves
1 long red chilli, finely chopped
1/4 cup plain flour
Vegetable oil, to shallow-fry
Lemon wedges, to serve

1. Spray a frying pan with oil. Heat over high heat. Cook eggplant, in batches, for 2 minutes each side or until golden. Cool. Finely chop. Step 2
2. Place eggplant in a bowl. Add olives, breadcrumbs, parmesan, feta, egg, basil and chilli. Using 1/3 cup mixture per patty, shape into 12 patties. Dip 1 patty in flour. Place on a baking tray. Repeat with remaining patties.
3. Heat oil in large frying pan over medium-high heat. Cook patties for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel. Serve with lemon wedges.

Yield: Serves 6

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