Mini Vegetable Bakes
A great way to use up left over potatoes and nay other cooked veggies.
Ingredients
- 500g cooked potatoes (mashed, cold)
- 1 onion (finely chopped or spring onions, leeks or shallots)
- 150g mixed vegetables (cabbage, kale, carrots, sprouts, leeks. Chopped and cooked)
- 2tbsp oil
- Salt and pepper
- Other herbs and spaces that you like or have to hand - cumin, rosemary, oregano, paprika all work well
- Plain flour

Method
Cook the onion in 1 tbsp of the oil until soft and golden. You can add garlic too at this point. Allow about 10 minutes.
Tip into a bowl with the potatoes and other vegetables. If you have a food processor you can use that, but we like the chunky option of using our (clean) hands to squash everything together into a firm'ish dough. Roll into 12 balls (wetting your hands helps) and dust with flour.
Heat the oven to 200C / GM6 and line a baking sheet with foil or baking parchment. Place the veggie balls onto the tray, flattening them slightly. Brush with the remaining oil and put in the oven to bake for 25 minutes or until golden.
You can freeze before final cooking and bake from frozen, allow another 10 minutes in the oven and reduce the temp to 180C / GM4.
Variations
Swap the vegetables for drained tinned fish or leftover grated cheese.