Vegetable Rissoles

Kids
9-12 months
Serves 2 adults and 2 toddlers

6 tsp olive oil
1 tsp butter
1 1/2 leeks, trimmed and finely sliced
2 large potatoes, peeled and cut into chunks
1/2 head broccoli, steamed
50g Cheddar, grated
a little plain flour or breadcrumbs

Heat half the olive oil and the butter in a frying pan.  Add the leeks and fry gently for 10 minutes until soft.
Meanwhile, boil the potatoes for 10 minutes until tender, then drain and mash.  Add the steamed broccoli and mash with the potatoes.
Mix the leeks, broccoli mash and cheese together, then mould into rissole shapes (small round balls) and coat in flour or breadcrumbs.
Heat the remaining oil and fry the rissoles until golden all over.

Tip
You can add any other vegetables or even poached fish to these rissoles.