Kick start your child’s day with these delicious 5 veg patties bursting with goodness. They are also fabulous cold and great in lunch boxes or served as after school snacks. You can make loads of these in advance and freeze them for later. I love using seasonal produce to get extra goodness into the kids – peas are wonderfully sweet and abundant at the moment and we have been getting them with our veg order from the lovely people at Riverford Organics – you can always use frozen peas if you can’t get hold of fresh ones. A real winner of a recipe.

Prep Time: 10 minutes
Cook Time: 10 minutes
Passive Time: 0 minutes
Total Time: 20 minutes
Servings: 16 patties


  • 1 cup peas - fresh or frozen
  • 1 cup butternut squash, cooked or grated
  • 1 medium onion
  • 1 cup cooked cannellini beans
  • 1 handful flat leaf parsley
  • 1 medium egg
  • 2 tbsp coconut oil
  • 1/2 tsp good quality sea salt
  • 1/2 tsp freshly ground pepper


  • Shell the peas if using fresh peas
  • Place all the ingredients except for the egg and the coconut oil in a food processor and run it until you have a smooth mixture - you can keep them more chunky if you prefer
  • Add either 1 beaten egg or 2 tablespoons of apple sauce (for an egg free version) to the food processor and blend again until they are fully incorporated
  • Make small patties and set aside. Heat 1 tbsp of the coconut oil. cook the patties in batches, adding more oil as you go along. You will need to cook them about 3 to 5 minutes on each side, making sure the heat is not too high as they can burn easily
  • Once they are cooked you can serve them immediately or cool them down and freeze them. to cook from frozen set the oven to 180 degrees centigrade and cook the patties for between 15 to 20 minutes until they are heated through




CANNELLINI BEANS are high in fibre and protein and help regulate blood sugar. They are also a great source of potassium essential for adrenal health and contain significant level of anti-oxidants. SQUASH is a rich source of soluble fibre and antioxidants; lycopene, vitamin C and A as well as biotin which is thought to prevent the transformation of candida from the yeast to the mycelium form. COCONUT OIL is also highly anti-fungal, offering a double whammy against yeast. GREEN PEAS are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium and choline.