Corn and vegetable patties

These little gems freeze well and the kids actually eat them! They will never know you have snuck lots of vegetables in.

Makes around 15

1 cup of canned corn kernels (or frozen corn or fresh)

1/2 cup grated carrots (or peas or leftover roast veges)

1 1/4 cups flour ( I usually use 1/2 white and 1/2 brown so the kids will eat them)

1 tablespoon ground linseeds

2 tablespoons nutritional yeast

1 1/2 teaspoons baking powder

1 cup plant milk

Drain and rinse canned corn (or if using frozen corn cook for a few minutes in water then drain). Add the rest of the ingredients into a food processor or bullet and process for a few minutes until you have smooth batter. Use 1 heaped tablespoon of batter per patty and cook in a non stick pan with a small amount of spray oil to prevent sticking. Using a medium heat these will take a few minutes each side until golden. Serve with homemade hummus and avocado.