Vickys Potato and Vegetable Patties, Gluten, Dairy, Egg & Soy-Free

1. 1

   Put the potatoes in a large saucepan and cover with water.

2. 2

   Bring to the boil on high.

3. 3

   Reduce heat to medium and cook for 8-10 mins, until tender.

4. 4

   Drain well

5. 5

   Meanwhile, saute onion and red pepper for 4-5 mins until tender.

6. 6

   Mash the potato in a large bowl, until smooth.

7. 7

   Cool slightly.

8. 8

   Stir in the red pepper and onion mixture, spinach, corn and chives.

9. 9

   Add melted butter and milk to bind the mixture and season to taste.

10. 10

    Chill, covered, for 15 mins

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    Preheat oven to gas 4 / 180C / 350F.

12. 12

    Line an oven tray with baking paper.

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    Heat the oil in a large frying pan on high.

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    Form the mixture into patties.

15. 15

    If the mix is too wet add some breadcrumbs to it.

16. 16

    Too dry, add some oat milk or alternative of choice.

17. 17

    Cook patties in batches for 2-3 mins each side, until golden.

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    Transfer to prepared tray.

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    Bake for 8-10 mins until firm

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    These are great served with bacon, spinach and tomatoes and tomato chutney.

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    Also great for packed lunches

22. 22

    For a kid-friendly version, after forming the patties, chill again then use a cookie cutter to make cool shapes such as stars, hearts etc.

23. 23

    Coat in flour, then milk and breadcrumbs then follow the cooking directions.

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    You can change the spinach and red pepper for peas and finely chopped carrot if they would prefer!

* Per serving · 4 servings · Values may vary.