This is a great recipe (even for kids) and you can use cookies cutters to make fun shapes that kids will love.
Any mixture of vegetables work well in these patties. The choice is unlimited, but below is my basic recipe:
This recipe is vegetarian, Slimming World and Weight Watchers friendly
Slimming Eats Recipe
Serves 2
Green – 1 HEa + ½ HEb per serving
Extra Easy – 1 HEa + ½ HEb per serving
Vegetable and Cheddar Patties
Serves 2
Author: Slimming Eats
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
- ¼ cup (60ml) of frozen peas
- ¼ cup (60ml) of frozen sweetcorn
- few leaves of fresh flat Italian parsley, chopped
- salt and pepper to season
- 1 egg
- 60g/2oz of cheddar (2 HEa’s), grated
- 60g/1oz of wholewheat bread (1 HEb), blitzed into breadcrumbs
- spray oil
Method
- Add the potatoes to a saucepan of boiling hot water and bring to the boil, then simmer until a fork can easily be poked through them. Turn off heat, drain potatoes and roughly mash with a fork, season with salt and pepper and set aside to cool down.
- Spray a frying pan over a medium heat with some Frylight or Pam spray. Add the onion, carrot and parsnip and cook until golden and tender. Turn off heat and stir in the frozen peas and sweetcorn.
- The add to the roughly mashed potato, along with the cheddar and chopped parsley and mix together thoroughly.
- When mixture has thoroughly cooled down, add the egg and mix together, form into 4 equal sized patties.
- Sprinkle the breadcrumbs onto a chopping board and loosely cover each pattie.
- Refrigerate for at least 2 hours to allow the patties to firm up.
- When ready to be cooked, preheat oven to 200c or 400f, spray a baking try with spray oil and place your patties onto the tray, again spray over the top of the patties and bake in the oven until nice and golden – approx 30mins. You will need to carefully turn them over half way through cooking time.
- These are great served on their own as a light snack/lunch or can even be served as a side dish to accompany various recipes.
- Enjoy!!
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!
Can they be frozen?
yep they sure can 🙂
These look delicious. How many syns are they?
Hi Rebecca, no syns if you are using your HEa and HEb
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.
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