Patties begin with a starch base such as mashed potato, rice or breadcrumbs. Add to this some vegetables, minced meat and egg to help it bind and shape the patties to the size you require. Frittatas are usually baked in the oven and always include egg as the main ingredient. Almost any combination of vegetables, cheese, fish, chicken or meat can be added to the eggs and then baked.

Meat and vegetable rissoles

*Suitable to freeze

Ingredients 6 serves 25 serves 60 serves
Lean mince 400g 1.75g 4kg
Potato 1 medium 4 medium 10 medium
Carrot 1 medium 4 medium 10 medium
Brown onion 1 small 1 large 2 large
Capsicum 1 4 10
Zucchini 1/2 small 2 small 5 small
Breadcrumbs 2 tbsp 1/4 cup 3/4 cup
Eggs 1 4 10
Olive oil 1 spray 2 sprays 3 sprays

Method

1. Peel and grate onion.
2. Wash and grate potatoes, carrots and zucchini.
3. Finely dice capsicum.
4. Combine mince, breadcrumbs and vegetables in bowl, add egg and mix well.
5. Roll small handfuls of the mixture into balls.
6. Heat non-stick pan, spray lightly with oil and cook rissoles in batches, flattening slightly with a spatula as you put them in pan.
7. Cook for 4 to 5 minutes on each side, until lightly browned and cooked through.
8. Serve with pita bread and salad.

This recipe is dairy free.

Little fingers: Kids can help by rolling the rissoles into shape.
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Sweet potato and chickpea patties

*Suitable to freeze
Ingredients 6 serves 25 serves 60 serves
Sweet potato (orange) 1 medium (400g) 4 medium (1.5kg) 10 medium (4kg)
Chickpeas 1 x 400g can 4 x 400g can 10 x 400g can
Lemon juice 2 tsp 2 tbsp 100ml
Red onion (finely chopped) 1/4 small 1 small 4 small
Breadcrumbs 1/2 cup 2 cups 5 cups
Eggs 1 4 10

Method

1. Preheat oven to 180C.
2. Peel and chop sweet potato into small pieces.
3. Steam sweet potato for 20 minutes or until tender.
4. Drain sweet potato. Drain and rinse chickpeas.
5. Mash sweet potato and chickpeas with lemon juice until smooth. Place in fridge to cool for 30 minutes.
6. Combine sweet potato and chickpeas with onion, breadcrumbs and egg.
7. Take small handfuls of mixture and roll into balls. Flatten gently to form patties.
8. Line baking tray with non-stick baking paper. Place patties on lined tray.
9. Spray lightly with olive oil spray.
10. Bake in oven at 180C, turning once, for 30 minutes or until golden.
11. Serve with Turkish bread, chutney and salad or soft vegetables.

This recipe is dairy free and vegetarian.

Variation: Tuna and Corn Patties

  • Replace sweet potato (2 medium white potatoes for each sweet potato).
  • Replace chickpeas with drained tuna in spring water (180g for 6 serves, 720g for 25 serves, 1.8kg for 60 serves).
  • Add canned sweet corn kernels (drained and rinsed) at Step 7 (125g for 6 serves, 500g for 25 serves, 1.25kg for 60 serves).
  • Serve with wholemeal rolls and cream cheese, and salad or soft vegetables.
Little fingers: Kids can help by rolling patties into shape and spreading cream cheese onto rolls.


Pea and ham frittata

*Not suitable to freeze
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Ingredients 6 serves 25 serves 60 serves
Olive oil 1/2 tbsp 2 tbsp 3 tbsp
Onion 1 small 1 large 2 large
Eggs 4 15 40
Ham (finely sliced) 200g 800g 2kg
Peas 1 cup 4 cups 10 cups
Boiled potato (sliced) 1 large 4 large 10 large
Grated cheese 1/2 cup 2 cups 5 cups

Method

1. Heat oil in pan and add onions. Stir and cook until soft but not brown.
2. Add ham, peas and potato. Gently stir to heat through.
3. Whisk eggs in separate bowl.
4. Place vegetables into ovenproof dish.
5. Sprinkle grated cheese over vegetables.
6. Pour egg mixture over vegetables and cheese.
7. Bake in oven at 160C for 30 minutes (or until cooked through).
8. Serve with bread or wholemeal crackers.

Variation: Tuna and Broccoli Frittata

  • Replace ham with drained tuna in spring water (200g for 6 serves, 800g for 25 serves, 2kg for 60 serves).
  • Replace peas with the same quantity of broccoli florets.
  • Add fresh, frozen or canned sweet corn kernels (drained and rinsed) at Step 4 (125g for 6 serves, 400g for 25 serves, 1.25kg for 60 serves).
  • Serve with bread or wholemeal crackers.