Cannellini Bean, Parsley & Dukkah Patties

While the veggies are roasting, drain and rinse the cannellini beans. Finely chop the garlic. Roughly chop the parsley. Thinly slice the spring onion.

In a medium bowl, roughly mash the cannellini beans. Add the garlic, parsley, spring onion, dukkah, egg, vegetable stock pot, plain flour and fine breadcrumbs. Crumble in 1/2 the fetta cubes and mix well. Season to taste. Using damp hands, roll the mixture into small balls (three per person). Place on a plate and transfer to the fridge for 5 minutes.

TIP: Chilling the mixture helps the patties firm up!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, place a few cannellini balls in the pan and flatten with a spatula until 1cm thick. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining balls.

TIP: Let the patties get firm before trying to flip them and add extra oil if needed to prevent sticking.

While the patties are cooking, combine the rocket leaves, roasted veggies and walnuts in a large bowl. Add the golden goddess dressing and toss to coat.

TIP: Allow the roasted veggies to cool slightly before adding to the bowl to keep the leaves crisp.