These vegetable patties are not only easy to make, they are a delicious treat. Vegie patties are a great way of getting your regular dose of two and five. They’re good for lunches, in sandwiches and they can even make a nice light dinner if you pair them with a simple salad.

Perhaps the best part about vegie patties is that you can decide what you’re going to put in them based on what you have left in the kitchen. What you want to have is complementary flavours, so choose your vegetables, add some fresh herbs and/or spices and toss in a bit of cheese. It’s a pretty basic formula that once you have right can lead to all sorts of deliciousness.

Though this recipe uses traditional vegetables, such as carrot and zucchini, I’ve also discovered some cracking combinations. Consider the following:

• Zucchini, spring onions, fetta and dill
• Cauliflower, garlic, goat’s cheese and cumin
• Sweet potato, chives, grated cheddar and Mexican chilli powder
• Corn, red onion, Parmesan and fresh parsley

Makes 14

Ingredients

• 1-2 carrots, grated (you need 1 cup)
• 1 zucchini, grated
• 2 potatoes, grated
• 1/2 cup onion, thinly sliced
• 1/2 cup cheddar cheese, grated
• 1 tbsp parsley, chopped
• 2 eggs
• 1 cup breadcrumbs
• 1 tsp salt
• 1/4 tsp black pepper

Method

1. Combine all ingredients in a large bowl. Use a spoon to mix well.
2. Form vegetable mixture into small, flat patties.
3. Heat 1 tablespoon oil in a frying pan. Cook patties on both sides over a medium heat for about 8-10 minutes.
4. Place leftovers in fridge within 2 hours.

Vegetable patties are also great with a dipping sauce. Consider a creamy condiment when serving.