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Cannellini Bean Patties With Beetroot And Feta
Cannellini Bean Patties With Beetroot And Feta
Ingredients for One Person
- 0 Each Salt & Pepper - PANTRY ITEM
- 30 g Rocket
- 5 g Parsley
- 1 Each Lebanese Cucumbers
- 1 Each Lebanese Bread Rounds - PANTRY ITEM
- 1 tsp Ground Cumin
- 0 tbsp Greek Yoghurt - PANTRY ITEM
- 25 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 1 Each Eggs - PANTRY ITEM
- 1 Each Carrots
- 200 g Cannellini Beans
- 0 g Breadcrumbs
- 0 L Beetroot
Ingredients for Two People
- 0 Each Salt & Pepper - PANTRY ITEM
- 60 g Rocket
- 10 g Parsley
- 1 Each Lebanese Cucumbers
- 2 Each Lebanese Bread Rounds - PANTRY ITEM
- 1 tsp Ground Cumin
- 1 tbsp Greek Yoghurt - PANTRY ITEM
- 50 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 1 Each Eggs - PANTRY ITEM
- 1 Each Carrots
- 400 g Cannellini Beans
- 1 g Breadcrumbs
- 0 L Beetroot
Ingredients for Three People
- 0 Each Salt & Pepper - PANTRY ITEM
- 90 g Rocket
- 15 g Parsley
- 2 Each Lebanese Cucumbers
- 3 Each Lebanese Bread Rounds - PANTRY ITEM
- 2 tsp Ground Cumin
- 1 tbsp Greek Yoghurt - PANTRY ITEM
- 75 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 2 Each Eggs - PANTRY ITEM
- 2 Each Carrots
- 600 g Cannellini Beans
- 1 g Breadcrumbs
- 0 L Beetroot
Ingredients for Four People
- 0 Each Salt & Pepper - PANTRY ITEM
- 120 g Rocket
- 20 g Parsley
- 2 Each Lebanese Cucumbers
- 4 Each Lebanese Bread Rounds - PANTRY ITEM
- 2 tsp Ground Cumin
- 1 tbsp Greek Yoghurt - PANTRY ITEM
- 100 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 2 Each Eggs - PANTRY ITEM
- 2 Each Carrots
- 800 g Cannellini Beans
- 1 g Breadcrumbs
- 0 L Beetroot
Ingredients for Six People
- 0 Each Salt & Pepper - PANTRY ITEM
- 180 g Rocket
- 30 g Parsley
- 3 Each Lebanese Cucumbers
- 6 Each Lebanese Bread Rounds - PANTRY ITEM
- 3 tsp Ground Cumin
- 2 tbsp Greek Yoghurt - PANTRY ITEM
- 150 g Feta Cheese
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 3 Each Eggs - PANTRY ITEM
- 3 Each Carrots
- 1200 g Cannellini Beans
- 2 g Breadcrumbs
- 0 L Beetroot
Prep:
- Peel carrot into ribbons.
- Rinse parsley and pick leaves.
- Drain and rinse beans.
- Pop a pan with a little water on to boil.
- Wash and chop beetroot into 3cm cubes.
- Rinse and chop lebanese cucumbers.
- Rinse rocket.
Method:
- Using wet hands shape into patties (1⁄4 cup mixture in each). Refrigerate while preparing salad.
- Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
- Serve patties with salad, yoghurt and bread.
- In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
- Wash and chop parsley.
- Preheat the oven to 200°c (180°c fan-forced).
- Put the beetroot in a steamer or sieve over the pan of water for 15 minutes with a lid on. Drain and cool.
- Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
- Heat oil in a large, non-stick frying pan over a medium heat. Add patties in batches. Cook for about 3 minutes on each side, or until golden brown and hot.
- Cut lemon into wedges.
- In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
- Place beans, egg, breadcrumbs, parsley and cumin in a food processor. Process until just combined. Season with salt and pepper.
- On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
- Toss leaves with beetroot, carrot, cucumber and feta in a serving bowl.
- Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
