This recipe contains a lot of vegetables, giving you some of your ‘five a day’ and providing vitamins, minerals, and anti-oxidants to support good health. There are nuts for protein and some carbohydrates for energy.
It takes a little preparation but makes 4–6 patties, depending on what size you would like. You can freeze any leftovers before frying and defrost and cook on another day.
Preparation time: 15-20 minutes | Cooking time: 15 minutes (excluding pre-cooking of potatoes) | Serves: 4-6
- 340g/12oz potatoes, boiled and mashed
- 55g/2oz each of peas, corn, green beans, carrots, cut into very small pieces and boiled
- 55g/2oz unsalted mixed nuts, such as almonds, brazils, cashews, walnuts, coarsely crushed
- 115g/4oz onion
- 255g/9oz wholemeal breadcrumbs
- 1 tsp chopped coriander or parsley (can used dried)
- 1 tsp ginger powder (optional)
- 1 small green chilli crushed (optional)
- 2 tbsp olive oil
Cut the peas, carrots, green beans and corn into small pieces. Boil until soft. In a separate pan, boil and then mash the potatoes.
Mix all the vegetables, nuts, herbs and spices together in a large bowl, and add a few spoons of breadcrumbs to help bind the mixture together.
When the vegetables have cooled, shape the mixture into 2.5cm (1in) thick patties and dip into the rest of the breadcrumbs to coat them.
Heat the oil and then add the patties, cooking for a few minutes on each side until light brown.
Serve with a crisp salad and some tomato relish or ketchup.