350 g potatoes, peeled and chopped
400 g can cannellini beans, drained
¼ cup chopped fresh chives
2 tbsp chopped fresh dill
100 g Greek feta, crumbled
2 tbsp drained capers, chopped
1 egg, lightly beaten
¼ cup rice flour
Salt and pepper, to taste
¼ cup olive oil
1 bag mixed salad leaves to serve
4 tomatoes chopped to serve
- Boil, steam or microwave potatoes until tender. Drain. Transfer to a bowl. Add beans. Mash until almost smooth. Cool. Add chives, dill, feta, capers, egg and flour. Season with salt and pepper. Mix well. Shape 1/3-cups of mixture into eight thick patties. Refrigerate for 30 minutes.
- Heat oil in a large, non-stick frying pan over a medium to high heat. Cook patties for about 6 minutes on each side, or until golden brown.
- Serve with mixed leaves and tomato salad.