Baked vegetable fritters

5 slices sandwich bread

approx. 3/4 C water

1 small onion diced

1/2 tsp cumin

1 tsp minced ginger 

1/2 tsp chilli powder

3/4 C thinly diced vegetables e.g., carrots, broccoli, cauliflower, potatoes, pumpkin, peas, beans.

salt and pepper to taste

Method:

1) Preheat oven to 190 degrees C and cover a ovenproof tray with baking paper. Alternatively, a muffin tray can be used. Put longer cooking veges (e.g., potatoes) in oven for 15 or so minutes while it's preheating, to ensure they're cooked through.

2) Place the bread in a mixing bowl. Add water  and crumble the bread.

3) Add the onion, cumin, ginger, chilli powder, chopped vegetables, salt and pepper. Stir well.

4) Use a tablespoon to drop spoonfuls onto baking sheet/into muffin tray holes.

5) Bake for 10 minutes then remove from oven and use tongs/spatula to flip them over (if using oven tray - if using muffin tray, just cook for 20 mins or until golden brown). Return tray to oven and cook the other side for a further 10 minutes until golden brown.

6) Serve hot with a green salad and dipping sauces e.g., sweet chilli or tomato.

These were pretty yummy but weren't so good reheated the next day so I'd modify the amounts next time to make just enough for one night. Garlic and other herbs such as parsley might also be a good addition for more flavour - will investigate further. 8/10.