vickys potato and vegetable patties

Ingredients vickys potato and vegetable patties

6 medium floury potatoes such as Maris Piper peeled and quartered
1/2 onion finely chopped
1 small red sweet pepper finely diced
50 grams baby spinach chopped
125 grams can of sweetcorn drained
2 tbsp chopped chives
1 vegetable oil for shallow frying
2 tbsp sunflower spread / butter
1 dash rice milk as required

how to make vickys potato and vegetable patties

Put the potatoes in a large saucepan and cover with water. Bring to the boil on high. Reduce heat to medium and cook for 8-10 mins, until tender. Drain well

Meanwhile, sauté onion and red pepper for 4-5 mins until tender. Mash the potato in a large bowl, until smooth. Cool slightly. Stir in the red pepper and onion mixture, spinach, corn and chives. Add melted butter and milk to bind the mixture and season to taste. Chill, covered, for 15 mins

Preheat oven to gas 4 / 180C / 350°F. Line an oven tray with baking paper. Heat the oil in a large frying pan on high. Form the mixture into patties. If the mix is too wet add some breadcrumbs to it. Too dry, add some oat milk or alternative of choice. Cook patties in batches for 2-3 mins each side, until golden. Transfer to prepared tray. Bake for 8-10 mins until firm

These are great served with bacon, spinach and tomatoes and tomato chutney. Also great for packed lunches

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. Coat in flour, then milk and breadcrumbs then follow the cooking directions. You can change the spinach and red pepper for peas and finely chopped carrot if they would prefer!