These are easy to make and a great way to hide vegetables from the little ones! Feel free to adjust the spice measures- my little one likes the hint of cumin and coriander in this recipe.
VEGE CAKES
Prep time: 20mins Cooking time: 20 mins Makes: approx 12
1/4 cup (50g) red lentils
1 medium potato (200g)
1/4 cup frozen peas
1/2 carrot (35g), grated finely
1/2 onioin (40g), grated finely
2x frozen spinach cubes
1/4 tsp cumin
1/4 tsp coriander
1/2 cup packaged breadcrumbs
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Cook lentils in a small saucepan of boiling water, unconvered, for about 10 minutes, until tender and drain.
Meanwhile, cook potato and peas* and thaw spinach. Mash the potato and peas in a bowl and mix in all other vegetables and spices with half the breadcrumbs. Shape mixture into golf-ball size balls; flatten to make patties.
Coat patties with remaining breadcrumbs. Cook in lightly oiled frypan, on medium heat for about 10 minutes, or until patties are browned on both sides and heated through.
*Steam the potato and peas above the boiling lentils
Healthy tip: use any combination of vegetable: grated courgette and corn works well too. Substitute the potato for sweet potato for an even healthier option.
Mum's tip: use vege puree pouches or sachets (found in your supermarket aisles) as a 'special dipping sauce' to really boost the vege intake!
