These very delicious vegetable cakes are quick and simple to make and are perfect on their own with a good dollop of sour cream and sliced avocado, with a garden salad or as a side to your protein of choice.
Packed with vegetables, they are the ideal meal or snack for my toddler and provide her with important sources of nutrients, dietary fiber and vitamins. A great way getting the kids to eat their veggies!
This recipe is an ideal way of using any leftover mashed potato or roasted sweet potato as per my recipe below. I mashed the leftover roast sweet potato and combined it with the mashed potato.
Halloumi is a semi-hard cheese with a high melting point so can easily be fried or grilled, making it a popular meat substitute.
ingredients | makes about 8 | easy
1C mashed potato
1C mashed sweet potato
1/2C frozen peas
1 large carrot, grated
1 large zucchini, grated
100g halloumi cheese, grated
2 spring onions, sliced
1/2t chopped garlic
bunch fresh parsley, chopped
salt to taste
pepper to taste
chili flakes, optional
2T olive oil
chopped chives for garnish
Press any excess water out of the zucchini and carrot.
Combine all of the ingredients except the olive oil & butter, salt, pepper& chili flakes and mix well, using your hands.
If the mixture is too wet, add more breadcrumbs. The mixture must just come together to hold its shape.
Taste and season.
Using your hands, shape the mixture into even sized patties. Set aside.
Heat the olive oil and butter in a large skillet and cook the patties until nicely colored and warmed through, about four minutes a side.
If your skillet is not big enough for all the cakes, fry them in batches, using only half of the oil and butter as you go.
Garnish with chopped chives and serve warm.