Broad Bean, Roundleaf Mint and Native Spinach Patties

500 g Native Spinach
500 g broad beans skinned and cooked
1 egg
1 dessertspoon Roundleaf Mint dried
Seasoning, Mountain Pepperleaf, Salt
1 tablespoon parmesan cheese

Wash native spinach leaves and place in pot of boiling water, cook for 5 minutes.  Remove from pot and drain, allow to cool.  Squeeze native spinach into a ball removing all water and then shred.  In a bowl add shredded spinach, cooked broad beans, seasoning, egg and parmesan cheese, mix together and place in the fridge until cold.  Make patties by squeezing  a small handful of mixture together into a ball, flatten and roll in bread crumbs, fry in oil until browned.