Vegetable Patties for Kids

Ingredients

• 6 unités Potatoes (Medium, peeled and cut into pieces)
• 1 unités Carrot (Grated)
• 150 g Broccoli (Grated florets, stems reserved for soup)
• 1 unités Onion (Finely chopped (half))
• 1 unités Garlic clove (Crushed)
• 150 g Canned tuna (Drained)
• 100 g Grated cheese (Cheddar or Emmental type)
• 1 unités Egg (Beaten)
• 100 g Breadcrumbs (For coating the patties)
• 1 c. à café Salt (To taste)
• ½ c. à café Black pepper (Ground)
• ½ c. à café Paprika (Sweet or smoked according to preference)
• 500 ml Cooking oil (For frying, neutral oil (sunflower, rapeseed))

Instructions

1. Prepare the potatoes

   Peel the potatoes, cut them into small pieces to speed up cooking, then place them in a pot of boiling salted water.

   Time: PT5M

   Temperature: 100°C

2. Cook the potatoes

   Cook the potato pieces for about 20 minutes, until they are tender when pierced with a fork.

   Time: PT20M

   Temperature: 100°C

3. Prepare the vegetables

   While the potatoes cook, grate the carrot and broccoli florets, finely chop half an onion and crush the garlic clove.

   Time: PT5M

4. Drain and mash the potatoes

   Drain the potatoes, let them cool for a few minutes, then mash with a fork or potato masher until smooth.

   Time: PT5M

5. Mix the mixture

   In a large bowl, combine the mashed potatoes, drained tuna, grated cheese, grated vegetables, onion, garlic, beaten egg, salt, pepper and paprika. Mix well by hand until a homogeneous dough forms.

   Time: PT5M

6. Form and coat the patties

   Scoop portions of dough (about one tablespoon), roll into balls then flatten to form patties. Roll them in breadcrumbs until fully coated.

   Time: PT5M

7. Fry the patties

   Heat the oil in a pan to 170‑190°C. Add the patties and cook about 3 minutes on each side, until golden and crispy.

   Time: PT10M

   Temperature: 170-190°C

Nutrition Facts

Calories

322

Protein

15 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Carrot: grated zucchini
• Instead of Broccoli: cauliflower
• Instead of Onion: shallot
• Instead of Canned tuna: canned salmon, cooked chicken
• Instead of Grated cheese: parmesan, gruyère
• Instead of Egg: flax egg (for vegan version)
• Instead of Breadcrumbs: panko, corn flour
• Instead of Cooking oil: peanut oil, light olive oil

Equipment Needed

• Saucepan
• Colander
• Cutting board
• Chef's knife
• Coarse grater
• Mixing bowl
• Fork or potato masher
• Deep frying pan
• Spatula or slotted spoon
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Cook the potatoes until tender but not overly soft
• Let the mash cool before adding the egg
• Fry at the correct temperature (170‑190°C) to prevent the patties from absorbing too much oil

Chef Tips from the Video

• Reserve broccoli stems to make a green soup the next day.
• Use a potato masher to achieve an ultra‑smooth texture that prevents the patties from sticking.
• Lightly sprinkle parmesan before frying for extra flavor.

Troubleshooting

Storage

Refrigerator: Store cooked patties in an airtight container 3‑4 days.

Freezer: Can be frozen uncooked, separated by parchment paper, up to 2 months. Cook directly in the pan after thawing.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator; shape the patties and freeze them on a tray before transferring to a freezer bag.