Vegetable Patties

Vegetable Patties

Vegetable Patties

Simple, healthy, vegetarian, good for freezing, good cold for lunch, one-pot-wonder – how can you go wrong?  

Also great served with grilled vegetables in a stack for posh vegetarian dinner of the easiest kind. 

Finely grate the following vegetables into a mixing bowl – or use a food processor:

3 carrots

1 onion

2 zucchini

2 sticks of celery

3 cloves of garlic

1 cup finely chopped cabbage

1 cup finely chopped silverbeet or spinach

½  a red capsicum, finely sliced

½  a green capsicum, finely sliced

1½ cups corn meal, semolina flour or wholemeal flour

2 eggs

1 cup good strong cheddar cheese

1 teaspoon each of chopped rosemary, thyme, oregano and chives

¼ teaspoon each of cumin, ground cardamom, caraway seeds, pepper, salt

½ cup of milk

Additional cornmeal for dusting

Combine all ingredients well, ensuring flavours are well distributed.  

Form into small handfuls and press into patties, dip in milk and roll in the additional cornmeal.

Shallow fry in a hot frying pan in olive oil until well browned, keep in the oven while the batches are cooking. 


Serve with Tzatziiki, chilli sauce or chutney.