Makes: 9
These veggie patties are full of flavour and the crushed cornflakes make them very crunchy.
Serve them with a salad and it is a great light meal. You can also serve it with my zesty ranch dip.
Ingredients
2 russet potatoes skinned and chopped in 2 inch chunks
2 zucchini chopped in 2 inch chunks
2 carrots chopped in 2 inch chunks
2 cups cauliflower flowerets
2 cups broccoli flowerets
2 leeks chopped in 1 inch chunks
¼ cup olive oil
2 tbsp Lawry’s garlic salt or salt and pepper
1 egg beaten
1 cup grated parmesan cheese
¼ cup breadcrumbs
1 cup flour
½ cup water
½ tsp salt
2 cups crushed cornflakes
Cooking spray
Directions
Parboil potatoes for five minutes
Preheat oven to 400˚F and coat extra-large baking sheet with foil or two large baking sheets
In a large bowl combine all the veggies, oil and garlic salt
Toss well until vegetables are coated
Place on baking sheet and bake for 15 minutes until vegetables are cooked
Let cool and then in a food processor chop veggies in batches until all are finely chopped
Place in a large bowl add egg, parmesan and breadcrumbs and mix well
In a small bowl mix together flour, water and salt with a whisk
Place crushed cornflakes in another bowl
Take a tablespoon of veggies and from it into a patty
Dip into flour mixture then dip into cornflakes and make sure well coated
Spray baking sheet with cooking spray
Place the patties on baking sheet and bake for 15 minutes
Serve on a platter or with a side salad
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