I’m always after ways to get more veggies into the children and myself. Hubby likes to do his own thing at lunch, so I made these as a preparation for the toddler, baby and my lunches. They were fast to make and went well warmed up with a salad for lunch. Make a batch, freeze a batch and feel smug all week.
Courgette and Mushroom Patties
2017-03-14 14:55:30
Yields 12
Prep Time
10 min
Cook Time
15 min
Nutrition Facts
Serving Size
53g
Yields
12
Amount Per Serving
Calories 43
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 17mg
6%
Sodium 34mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 1g
Protein 2g
Vitamin A
3%
Vitamin C
11%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Spray olive oil x 5 squirts
- 2 courgettes, grated
- 5 mushrooms, grated
- 1 garlic clove, crushed
- 1 beaten egg
- 2 tbsp parmesan
- 1/2 ball mozzerella
- 75g cornmeal
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to Gas Mark 6.
- Saute the courgettes and mushrooms in a pan for 5 minutes.
- Add the garlic and cook for a couple of minutes.
- Leave to cool a little and then mix in the other ingredients. It will make a thick batter.
- Drop large spoonfuls onto a greased and lined baking tray. It will make about 12.
- Bake for 15 minutes.
https://www.dietitianuk.co.uk/
