Veggie Cakes

1/2 cup breadcrumbs (you can use gluten-free if needed)

1/4 cup grated cheese (cheddar or parmesan, optional for extra flavor)

1 tbsp all-purpose flour (or chickpea flour for gluten-free)

1/2 tsp dried oregano

1/2 tsp dried basil

Salt and pepper, to taste

1-2 tbsp olive oil (or oil of choice) for frying

Instructions:

Prepare the Vegetables:
Grate the carrot and zucchini, then place them in a clean kitchen towel or cheesecloth and squeeze out any excess water from the zucchini. This is important to prevent the veggie cakes from becoming soggy.

Peel and boil the potatoes until tender, then mash them using a fork or potato masher. Set aside to cool.

Finely chop the spinach and onion, and mince the garlic.

Mix the Base Ingredients:

In a large mixing bowl, combine the mashed potatoes, grated carrot, zucchini, spinach, and onion.

Add the garlic, corn kernels (if using), breadcrumbs, flour, and grated cheese to the mixture.

Sprinkle in the oregano, basil, salt, and pepper, and mix everything together until fully incorporated.

Form the Patties:

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