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
This story is from the January 2025 edition of The Australian Women's Weekly.
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This story is from the January 2025 edition of The Australian Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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