BAKED VEGETABLE PATTIES WITH FRESH TOMATO CHUTNEY

BAKED VEGETABLE PATTIES WITH FRESH TOMATO CHUTNEY

Makes 8


1 small onion, chopped
1 carrot, chopped
1 clove garlic, chopped
1 stick of celery, chopped,
14oz can soya beans
3 tabs chopped parsley
1 teasp dried oregano
salt & pepper
1 egg
2 oz polenta


CHUTNEY
1lb tomatoes, skinned, seeds removed and roughly chopped
4 spring onions, finely chopped
1 teaspart sweetener
2 tabs chopped mint
1 teasp made English mustard
1 teaspoon wine vinegar

Spray a saucepan with Frylight, cook onion, carrot, celery and garlic for about 10 mins stirring well.
Meanwhile drain soya beans, blend coarsely - mix in cooked vegetables, herbs and polenta. Season well. Beat egg and bind all ingredients together with it. Make into 8 patties and place on a baking tray sprayed with frylight. Bake for about 40 minutes, until well browned (190c/375f/gas 5).
To make the chutney mix all ingredients together and season to taste.
The patties can be frozen before cooking. They can be cooked from frozen but add 5 mins to the cooking time.