Smoky veg patties

Name: Smoky veg patties
Total time: 25 min
Yield: 4
Ingredients: 1 head of broccoli; 1 bunch of spring onions; 600 g Maris Piper potatoes; olive oil; 1 red pepper; red wine vinegar; 1 x 400 g tin of cannellini beans; 60 g Cheddar cheese; ½ teaspoon smoked paprika; 4 large eggs; 1 x 80 g bag of watercress, spinach & rocket; extra virgin olive oil

Red pepper salsa & fried egg

“These veggie patties are a little bit like bubble and squeak – big on flavour and really comforting. With added protein from beans and lovely fried eggs, this is a super-satisfying midweek winner. ”

Serves 4

Cooks In25 minutes

DifficultySuper easy

Vegetables Potato Healthy dinner ideas Healthy meals Healthy vegetarian recipes Quick & healthy recipes

Nutrition per serving

Calories 402 20%
Fat 18.6g 27%
Saturates 6g 30%
Sugars 6.9g 8%
Salt 1.6g 27%
Protein 20.1g 40%
Carbs 41.8g 16%
Fibre 6.8g -

Of an adult's reference intake

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Ingredients

1 head of broccoli
1 bunch of spring onions
600 g Maris Piper potatoes
olive oil
1 red pepper
red wine vinegar
1 x 400 g tin of cannellini beans
60 g Cheddar cheese
½ teaspoon smoked paprika
4 large eggs
1 x 80 g bag of watercress, spinach & rocket
extra virgin olive oil

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Method

Trim the tough end off 1 head of broccoli (375g). Finely chop the remaining stalk, then break the florets apart. Trim and finely slice ½ a bunch of spring onions.
Peel and chop 600g of potatoes into 3cm chunks, then cook in a pan of boiling salted water for 12 minutes, or until tender, adding the broccoli florets for the last 3 minutes.
Meanwhile, drizzle 1 tablespoon of olive oil into a large frying pan on medium heat, add the sliced spring onions and broccoli stalks and cook for 10 minutes, or until softened, then remove from the heat.
Once cooked, drain the potatoes and broccoli and allow to steam dry, tip into the frying pan and leave to cool while you make the salsa.
Deseed 1 red pepper and trim the remaining ½ a bunch of spring onions, then finely chop and place in a bowl with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
Drain and add 1 x 400g tin of cannellini beans to the frying pan, grate in 60g of Cheddar cheese, season with salt and pepper, then sprinkle in ½ a teaspoon of smoked paprika. Mash and mix together well, then divide into 8 equal-sized balls and pat into flat rounds.
Place the frying pan back on a medium-high heat, drizzle in 1 tablespoon of olive oil, then add the patties and cook for 2 to 3 minutes on each side, or until golden and crisp, then remove (and keep warm) while you fry 4 eggs to your liking.
To serve, place two patties and a fried egg on each plate, then top each with a spoonful of salsa. Serve 1 x 80g bag of watercress, spinach & rocket on the side and toss with a little extra virgin olive oil and red wine vinegar, if you like.

Tips

FLAVOUR BOOST:
If you've got any fresh soft herbs that need using, pick, finely chop and add them to the potato mixture at the same time as you add the cheese, or scatter a small handful into the salsa. Delicious!

EASY SWAPS:
Any chopped leafy greens would be delicious in place of the broccoli – think spinach, kale, cabbage or chard. Or a handful of defrosted frozen peas or broad beans would work brilliantly, too.