Maggie's kitchen

Maggie Beer's delicious veg patties - perfect for lunch, dinner or a snack - plus a simple nostalgic pudding with fresh passionfruit.

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Zucchini, white bean, fetta & dill patties
SERVES 4 PREP + COOK TIME 40 MINUTES

2 x 400g cans organic cannellini beans
2 small (200g) zucchini, grated
4 free-range egg yolks
135g crumbled Greek-style fetta
2 tablespoons chopped dill
2 tablespoons chopped tarragon
½ cup (75g) plain flour, plus extra
for dusting
1 teaspoon sea salt flakes
pinch ground white pepper
2 tablespoons extra virgin olive oil
480g fresh ricotta
lemon wedges, salad and parsley leaves,
to serve

1 Rinse cannellini beans and drain well. Place into a large bowl and gently mash with the back of a fork.
2 Add the grated zucchini, egg yolks, fetta, dill, tarragon and the ½ cup of plain flour. Season with salt and white pepper and gently mix to combine.
3 Preheat the oven to 220°C (200°C fan-forced).