Cannellini Bean, Parsley & Dukkah Patties
with Roasted Sweet Potato & Fetta Salad
Here’s a new way to enjoy cannellini beans: combine them with creamy fetta and nutty dukkah, then shape them into patties! The flavour doesn’t stop there – on the side you’ll have a fresh salad with chunks of spiced sweet potato and buttery toasted walnuts. A veggie meal with all the good stuff!
Unfortunately, this week's lentils were in short supply, so we've replaced them with cannellini beans. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
sweet potato
1
beetroot
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 tin
cannellini beans
2 clove
garlic
1 bag
parsley
2 sprig
spring onion
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
vegetable stock pot
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
rocket leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
Golden Goddess Dressing
(Contains Sesame;)
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
2 tsp
plain flour
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato into bite-sized chunks. Cut the beetroot into small chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
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.
Divide the cannellini bean, parsley and dukkah patties and the roasted sweet potato salad between bowls. Crumble the remaining fetta cubes over the salad. Serve with the dill & parsley mayonnaise.
