1 large potato, coarsely grated and squeezed dryish
1 carrot coarsely grated
1 finely chopped red onion
1 cube of frozen spinach, squeezed dry
3/4 cup flour, approx.
Seasoning to taste, and add minced garlic or ginger, fresh chopped herbs like parsley, fine chives, coriander...whatever you have about the kitchen that will add a flavour you love.
This is the basic ingredients list, but see note below for additional flavours.
Mix all ingredients together, adjusting the flour added until it’s all a good consistency. Do not over mix... stir just to combine, to avoid making the little patties tough when they are cooked.
Line a baking tray with baking paper, spread a thin layer of canola oil over the surface, (it helps brown the patties), and drop spoonfuls of mixture on to the tray.
You can make these quite small, for finger food, or larger for a meal.
I find a good way to shape them is to scoop the rather wet mixture with an appropriately sized cup measure onto my hand and lightly form them into a slightly flattened round before placing on the tray. They can be placed quite closely, but avoid overcrowding them as this will result in the patties being steamed rather than browned.
Pop into a moderate to hot oven and turn after about 15 - 20 minutes when the base will be nicely browned.
Brown the other side for about 10 minutes and remove from the oven.
Serve with any sauce of your liking. Tomato relish, nectarine chutney and spicy plum sauce are all favourites, A garlicy loose tahini sauce is pretty special, also. Even sour cream alone is good...
These are delicious cold and make great picnic or barbeque additions.
Note: I always add a fair amount of grated cheddar or crumbled feta, (usually both), to the basic mixture, for additional flavour, along with a few chili flakes to zip it all a tad.