Quick & Easy

Veggie hash brown heart puffs

This is a great, fun way to introduce more veggies at mealtimes, and they are delicious as well.
vegie hash brown heart puffs
12 Item
30M

Ingredients

Method

1.Boil, steam or microwave potato until tender. When potato is cool enough to handle, peel away skin, then coarsely grate into large bowl.
2.Squeeze excess moisture from zucchini, add to bowl with remaining ingredients; mix well.
3.Heat oiled large frying pan; drop rounded tablespoons of mixture into 7.5cm greased heart-shaped cutter, into pan. Cook until browned both sides and cooked through. Repeat with remaining mixture.

Any firm potato can be used, we used Desiree. The puffs are good eaten either hot or cold. The veggies can be prepared a day before the picnic, but the puffs need to be cooked on the morning of the picnic. If you don’t want to use a heart-shaped cutter, simply drop rounded tablespoons of mixture into pan.

Note

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