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Baked Roasted Veggie Patties

Updated: Aug 24, 2021

Makes: 9


These veggie patties are full of flavour and the crushed cornflakes make them very crunchy.

Serve them with a salad and it is a great light meal. You can also serve it with my zesty ranch dip.


Ingredients

2 russet potatoes skinned and chopped in 2 inch chunks

2 zucchini chopped in 2 inch chunks

2 carrots chopped in 2 inch chunks

2 cups cauliflower flowerets

2 cups broccoli flowerets

2 leeks chopped in 1 inch chunks

¼ cup olive oil

2 tbsp Lawry’s garlic salt or salt and pepper

1 egg beaten

1 cup grated parmesan cheese

¼ cup breadcrumbs

1 cup flour

½ cup water

½ tsp salt

2 cups crushed cornflakes

Cooking spray


Directions

  1. Parboil potatoes for five minutes

  2. Preheat oven to 400˚F and coat extra-large baking sheet with foil or two large baking sheets

  3. In a large bowl combine all the veggies, oil and garlic salt

  4. Toss well until vegetables are coated

  5. Place on baking sheet and bake for 15 minutes until vegetables are cooked

  6. Let cool and then in a food processor chop veggies in batches until all are finely chopped

  7. Place in a large bowl add egg, parmesan and breadcrumbs and mix well

  8. In a small bowl mix together flour, water and salt with a whisk

  9. Place crushed cornflakes in another bowl

  10. Take a tablespoon of veggies and from it into a patty

  11. Dip into flour mixture then dip into cornflakes and make sure well coated

  12. Spray baking sheet with cooking spray

  13. Place the patties on baking sheet and bake for 15 minutes

Serve on a platter or with a side salad




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