Ingredients

Any left-over vegetables from your Sunday lunch – mashed potatoes, parsnip, swede, peas, carrot (exceptcabbages & sprouts)
Herbs of choice – spring onions, thyme, coriander (optional)
Pinch of salt and pepper
Spices of your choice (I use a pinch of garam masala and a pinch of turmeric)
Crushed cornflakes (for garnishing prior to baking)
Olive oil or vegetable oil for drizzling over cakes

Hi all, here’s a new recipe courtesy of one of our readers F. Soobhany

Method

Mix all above ingredients together except for cornflakes and oil. Using your hand, form into balls (billiard ball-size).

Flatten to form into the shape of a burger. Dip into crushed cornflakes to coat evenly on both sides. Drizzle with oil.

Heat Halogen oven to 200°C/392°F. Place cakes on high rack. Bake for 20 minutes or until cakes brown (not burnt). Turn over after 10 minutes to brown other side.

Serve hot with salad and any dip or sauce of your choice.

Additional Information
You can add a tin of well-drained tuna fish to mixture to make fish cakes.
Or you can add chopped left-over meat to make veg & meat cakes.

Bon Appetit