Enjoy the wholesome goodness of these Vegetable Cheddar Patties, where vibrant veggies and savoury cheddar come together in a playful and satisfying dish. This recipe is not only a fantastic way to sneak more vegetables into your meals, but it's also a hit with kids! With the option to use cookie cutters, you can create fun shapes that will make mealtime exciting and engaging for even the fussiest eaters.
The beauty of these patties lies in their versatility; feel free to mix and match your favourite vegetables for a personalised twist. The choice is limitless, making it easy to use up whatever you have on hand. Below, you'll find my basic recipe to get you started on crafting these deliciously cheesy, veggie-packed treats that everyone in the family will adore.
Calories in Vegetable and Cheddar Patties
This recipe make 4 patties and is 141 calories per pattie
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 100+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Potato: Use Yukon Golds for their creamy texture and buttery flavour, or opt for Maris Piper or King Edward potatoes as excellent UK alternatives.
- Onion: Finely chopped onion adds a subtle sweetness and depth to the patties.
- Carrot and Parsnip: Finely chopped for natural sweetness and pleasant texture.
- Frozen Peas and Sweet Corn: Convenient and packed with nutrients, adding vibrant colour and flavour.
- Fresh Flat Italian Parsley: Chopped for a fresh, herby note that brightens the dish.
- Seasoning: Salt and pepper to enhance the flavours of the vegetables and cheese.
- Egg: Binds the mixture together, helping the patties hold their shape while cooking.
- Cheddar: Grated for a rich, cheesy flavour that complements the veggies beautifully.
- Low-Calorie Bread: Creates a light breadcrumb texture, helping to bind the ingredients without adding too many calories.
- Low-Calorie Spray: Ideal for cooking the patties with minimal oil while achieving a lovely golden colour.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
Feel free to get creative with these Cheddar Vegetable Patties by experimenting with different vegetables and cheeses. Here are some ideas to jazz up your patties:
- Vegetable Choices: Try mixing the potato with some sweet potato or butternut squash for a slightly sweeter flavour (keep the potato ratio high, to ensure they bind together). You can also incorporate other vegetables like zucchini, bell peppers, or spinach, depending on what you have available.
- Cheese Alternatives: While cheddar is delicious, consider using other melting cheeses like Red Leicester for a slightly sharper taste or mozzarella for a gooey texture. For a more indulgent option, a mix of cheeses can add depth and complexity.
- Herbs and Spices: Experiment with different herbs such as dill, chives, or thyme for added flavour. You could also add a pinch of paprika or smoked paprika for a subtle smoky note.
- Breadcrumbs: Instead of low-calorie bread, you can use wholemeal bread or gluten-free bread for a different texture and flavour or use ready made breadcrumbs like panko or Italian breadcrumbs.
Feel free to mix and match based on your preferences and what's in your kitchen for a deliciously personalised twist on this recipe!
More Low Calorie Vegetarian Recipes
Love vegetarian recipes like this? Check out these other recipes:
See more Vegetarian Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Vegetable Cheddar Patties
Yes, these patties freeze beautifully! Once you've formed the patties and coated them in breadcrumbs, you can place them in an airtight container or a freezer bag. They can be stored in the freezer for up to 3 months.
To reheat, you can bake the frozen patties straight from the freezer. Preheat your oven to 200°C (400°F) and place the patties on a lined baking tray. Bake for approximately 25-30 minutes, or until they are heated through and golden brown. You can also pan-fry them on medium heat in a little oil or low-calorie spray until heated through.
Let's Connect!!
Come and follow me on:
You can also Subscribe to Slimming Eats so that you never miss any new updates.
Need some support on your weight loss journey? Maybe you need advice or tips on a recipe, or just general meal ideas.
Come join the friendly and supportive Slimming Eats Community on Facebook.
If you try this recipe, let us know! Leave a comment, Rate It and Tag us in your Photos @SLIMMINGEATS on INSTAGRAM
Recipe Card
Vegetable Cheddar Patties
These Vegetable and Cheddar Patties make a great side dish or are great with eggs or salad, they can even be enjoyed as a burger.
Ingredients
- 350g (12.5oz) of potato, peeled (I used yukon golds)
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 small parsnip, finely chopped
- 50g (2oz) of frozen peas
- 50g (2oz) of frozen sweet corn
- few leaves of fresh flat Italian parsley, chopped
- salt and pepper to season
- 1 egg
- 60g (2.2oz) of cheddar, grated
- 2 slices of low calorie bread
- low calorie spray
Instructions
- Prepare the Potatoes: Add the potatoes to a saucepan of boiling water. Bring to the boil, then reduce the heat and simmer until a fork can easily pierce them. Once cooked, turn off the heat, drain the potatoes, and roughly mash them with a fork. Season with salt and pepper, then set aside to cool.
- Cook the Vegetables: Spray a frying pan with low-calorie spray over medium heat. Add the onion, carrot, and parsnip, cooking until they are golden and tender. Turn off the heat and stir in the frozen peas and sweetcorn.
- Combine Ingredients: Add the cooked vegetable mixture to the roughly mashed potatoes, along with the cheddar and chopped parsley. Mix together thoroughly.
- Form the Patties: Once the mixture has cooled completely, add the egg and mix well. Form the mixture into four equal-sized patties.
- Prepare the Breadcrumbs: Lightly toast the bread, then add it to a mini food processor and blitz until it forms breadcrumbs. Sprinkle the breadcrumbs onto a chopping board and coat each patty loosely.
- Chill the Patties: Refrigerate the patties for at least 2 hours to allow them to firm up.
- Bake the Patties: When ready to cook, preheat the oven to 180°C (fan), 200°C, 400°F, or gas mark 6. Line a baking tray with parchment paper and spray with low-calorie spray. Place the patties onto the tray, spray the tops lightly, and bake in the oven until golden, approximately 30 minutes. Be sure to carefully turn them over halfway through the cooking time.
These Cheddar Vegetable Patties are delicious served alone as a light snack or lunch, or as a tasty side dish to accompany various recipes.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - See FAQ
Please do not copy or paste full recipes or post screenshots of any content from Slimming Eats to any social media or website, as it is strictly prohibited.
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Salter Digital Kitchen Weighing Scales -
ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack -
Baking Tray Set of 4, HaWare Stainless Steel Baking Sheet –Rimmed Pan Baking Sets -Healthy & Non Toxic, Easy Clean & Dishwasher Safe (Large Size) -
All-Clad Essentials Nonstick Skillet set, 4-Piece, Grey
Nutrition Information
Yield
4Serving Size
1 SERVING (2 PATTIES)Amount Per Serving Calories 14Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 53mgSodium 166mgCarbohydrates 21gFiber 3gSugar 4gProtein 7g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Anonymous says
Talk about colourful, just thrown these together and popped them in the fridge for later, boys are desperate to have them (despite it only being 10am) roll on teatime, gonna start looking for something to have wth them, I'm debating on the chicken fingers!
Janet James says
Can they be frozen?
Shevy (Slimming Eats) says
yep they sure can 🙂
Rebecca says
These look delicious. How many syns are they?
Shevy (Slimming Eats) says
Hi Rebecca, no syns if you are using your HEa and HEb
Ka says
Do you freeze them before adding breadcrumbs please? I am wanting to use these as a starter for 2 vegetarians before our Christmas meal this Saturday. We are cooking for about 50 people so time and space is limited. Would they fry on the top please? Just trying to do what is easiest or do you have suggestions what I could do in advance. I don't want to do melon or garlic mushrooms. The couple have only just started coming and live abroad so don't know likes etc. Many thanks. I love your site and have used so many of your recipes.
Shevy (Slimming Eats) says
I would freeze with the breadcrumbs if freezing. There are some really lovely vegetarian soups on the blog, which might be easier. The asparagus one is my favourite this time of year. http://www.slimmingeats.com/blog/category/recipes/by-type/vegetarian