2. Blend together drained beans with 2 tsp lemon zest, 1 crushed garlic clove, 1/4 cup water and 1 tbsp olive oil. Season with salt and pepper to taste.
3. Slice capsicum into rings. Slice tomatoes, cucumber, mint leaves and feta cheese. Layer on a large platter and set aside.
4. Finely chop rosemary to yield 1 tsp. Heat a frypan over medium heat with 1 tbsp oil and 20g butter. Add rosemary to cook for 1 minute. Add patties to pan, cook for 2 minutes on each side, or until heated through.
5. Spoon the pickled shallot and lemon dressing over the salad. Serve with patties, white bean mash and lemon wedges.
If you don’t have a food processor or stick mixer you can mash the beans using a potato masher.
Cannellini beans 2x 400g
green capsicum 1
Continental cucumber 1/2
Mint 1/3 bunch
Feta cheese 1 block (200g)
rosemary 1 sprig
Veggie patties 1 packet
From your pantry:
oil (for cooking+ olive), salt, pepper, garlic (1 clove), dried oregano, butter