I found this recipe on One Handed Cooks and love how it is so easy to make so I decided to give it a go. These veggie patties are a fantastic finger food idea and so versatile you can add in any vegetables you like. They are fantastic way of using up all your leftover veggies #stretchingthedollar. I made a big batch of them this week and froze them in individual portions so I can throw a meal together quickly after work. I served them with some shredded chicken and avocado for my little girl, needless to say she devoured it within minutes!
- 1 egg
- 2 tablespoon plain flour
- 2 cups grated vegetables (see combination ideas below)
- 1 heaped tablespoon grated cheese (omit for dairy free recipe)
- Chopped parsley
- Squeeze grated vegetables to drain excess water.
- In a medium bowl, mix the egg, flour, grated veggies, cheese and chopped parsley together.
- Heat about 2 tablespoon of oil on a non-stick frypan over medium heat. Place a heaped tablespoon of mixture on the hot pan and gently flatten using a spatula.
- Cook for a couple of minutes on each side until golden brown and crispy. Once cooked, rest on a paper towel to drain oil
Other veggie patty combinations:
- Potato, onion and carrots
- Zucchini, corn and potato
- Carrot, sweet potato and zucchini
- Peas, corn and parsnip
- When using hard vegetables like carrot, sweet potato or potato, cook on low heat for longer.
- The veggie patties are best eaten fresh but they can be frozen after cooking and reheated to serve.
Recipe adapted from One Handed Cooks.
Specialist Dietitian Consultancy is a premium nutrition clinic based in Ardross, Perth WA. This blog post is written by Charlyn Ooi (Paediatric & Neonatal Dietitian and Credentialled Diabetes Educator). The information provided is general advice and not applicable if you or your child have any specific dietary requirements. For further information or to book an appointment, please click on the Contact Us page.