Veggie Cakes

Prep time 25 minutes

Cooking time 20-35 minutes

Serves 60 (120 cakes - 2 per portion)

Ingredients

• 6kg mashed potato
• 5kg carrot puree
• 1kg frozen peas, defrosted and smashed with a potato masher
• 1kg dry Medium Hydrate Pea Protein Chunk, soaked for 10 minutes in 2litres of cold water (drain off excess water before use)
• 4 tsp ground ginger
• 100g flat leaf parsley, finely chopped
• 2 tsp salt
• 2 tsp ground black pepper
• Vegetable oil for cooking

For coating

• 250g Yellow Split Pea Flour
• 500g Panko Crumb
• 6 eggs, lightly beaten (or for a vegan version use the liquid from the chickpeas)
• Vegetable oil for cooking

method

Roughly chop the hydrated Medium Hydrate Pea Protein Chunk into small pieces.

Place all ingredients into a large bowl and mix well to combine. 

Divide and shape into 60 patties approx 100g each. 

For the coating, put the flour, whisked eggs (or chickpea water) and panko crumb into 3 separate bowls. Dip each prepared pattie into the flour followed by the egg mixture and finally the crumb. 

Transfer to a tray and chill until ready to cook.

Heat the oil in large frying pans over a medium heat and cook the patties in batches for 12-15 minutes until golden brown on both sides.  

Alternatively place on oiled baking sheets and roast in the oven, 180 degrees for 15-20 minutes, turning over halfway through cooking time. 

serving suggestion

Boiled potatoes with an olive oil and herb dressing I Broccoli