For these patties I like to use to use red nettles, but if you do not like nettles, you can substitute with zucchini, eggplant, artichokes, or wild onions. Serve very hot.

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Recipe Summary

prep:
20 mins
cook:
13 mins
total:
33 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add nettles and cook uncovered until softened, 3 to 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and chop finely.

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  • Mix nettles, eggs, bread crumbs, parsley, Parmigiano Reggiano cheese, and salt together in a bowl until mixture is combined. Dip hands in warm water and shape mixture into small patties.

  • Heat olive oil in a skillet over medium heat. Fry patties in hot oil, turning halfway, until cooked through and golden brown, about 10 minutes. Drain on paper towels.

Cook's Note:

Pecorino cheese can be substituted for Parmigiano Reggiano cheese, if desired.

Nutrition Facts

534 calories; protein 21.2g; carbohydrates 55.3g; fat 25.8g; cholesterol 249.9mg; sodium 751.9mg. Full Nutrition
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