These delicious veggie cakes are brilliant, very child friendly and so quick and easy to knock up in a hurry. Why not double up and make extra to keep in the freezer for those busy evenings when you walk in the door and need something on the table for hungry kiddies quickly!
In a large bowl add the champ mash, quartered tomatoes, grated cheddar cheese and chopped spring onions. Season with salt and pepper and mash well using your hands. Once mixed, divide the mix into 8 and form 8 fish cake sized patties.
Now you want to coat them ready for frying.
Take 3 dishes, in one bowl add the plain flour, the next the 3 beaten eggs and in the third the panko breadcrumbs.
Take each patty and dip firstly in the flour, then into the egg mix and finally into the breadcrumbs. Make sure at each stage you coat the patty well and they are coated all over.
Repeat until you have finished coating all 8 patties.
If you are planning on freezing these for a meal another time, simply placed the bread crumbed veggie cakes into a large reusable freezer bag and freeze flat.
If cooking now, in a large frying pan had the vegetable oil and place on a medium heat. Once the oil is hot add in the patties and fry for around 4 minutes on each side until golden. Make sure your pan is not too hot otherwise it will burn on the outside and the middle will not be hot.
Remove from the pan and serve.
Ready to freeze
Place the veggie cakes in the reusable freezer bag straight into the freezer making sure they are lying flat and are labelled.
Ready to cook
Remove the frozen veggie cakes. Turn the oven onto 180oc. Heat a frying pan with the 2 tablespoons of vegetable oil, once hot fry the frozen veggie cakes for around 3-4 minutes each side until golden. Once golden, place the veggie cakes on a baking tray and place in the oven for a further 10 minutes. Placing them in oven will ensure that the veggie cakes are piping hot throughout and defrosted.
These veggie cakes are best served with some green veggies and a dollop of ketchup!