Ingredients (makes 12 small patties)

• 2 medium potatoes cut into small pieces
• 1/4 cup cooked corn
• 1/4 cup cooked peas
• 1 large carrot grated and all moisture removed
• 1 medium zucchini grated and all moisture removed
• 1/4 cup cooked pumpkin in little cubes
• 1/4 cup tasty cheese grated
• 1/4 to 1/2 cup plain flour
• 1/4 to 1/2 cup breadcrumbs
• 1 egg beaten
• 2 pieces short cut bacon diced
• Italian herbs (small amount)
• garlic powder (small amount)

Method

1. Boil potatoes until soft. When done and cooled slightly, mash or put through a ricer if you have one
2. Add all veggies, cheese, bacon, herbs garlic powder and egg and mix well.
3. Add in about a 1/4 cup breadcrumbs (I used Panko) and about 2 Tbs flour and mix well
4. Test the mix by seeing how ‘sticky’ it is. You want it to be quite ‘dry’ but still be able to roll into a ball without it breaking up.
5. Add in more breadcrumbs and flour until you have the desired consistency.
6. Roll into balls and place in fridge for 20 minutes.
7. Pour a small amount of oil into a pan and then add the balls- squashing each one to flatten into a patty shape.
8. Cook both sides until evenly golden brown.

Notes

These freeze well or can be kept in an airtight container in the fridge for up to a week