Eggplant, olive and feta patties

Olive oil cooking spray
1 large eggplant, thinly sliced
1 1/2 cups pitted kalamata olives, thinly sliced
1 1/2 cups fresh white breadcrumbs
1/2 cup finely grated parmesan cheese
100g feta cheese, crumbled
1 egg, lightly beaten
1/2 cup chopped fresh basil leaves
1 long red chilli, finely chopped
1/4 cup plain flour
Vegetable oil, to shallow-fry
Rocket and lemon wedges, to serve

Spray a frying pan with oil. Heat over high heat. Cook eggplant, in batches, for 2 minutes each side or until golden. Cool. Finely chop.

Place eggplant in a bowl. Add olives, breadcrumbs, parmesan, feta, egg, basil and chilli. Using ¼ cup mixture per patty, shape into 12 patties. Dip 1 patty in flour. Place on a baking tray. Repeat with remaining patties.

 

Heat oil in large frying pan over medium-high heat. Cook patties for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel. Serve with rocket and lemon wedges.

White Chocolate and Cranberry Cookies

White Chocolate and Cranberry Cookies

113g butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tbsp brandy/rum/vanilla extract
1 1/2 cups plain flour
1/2 tsp baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.