Here's one that I saved from the Hip Mamas and Papas list:

On Feb 20, 2007, at 9:36 PM, Lara wrote:

> How cool that you all are interested in the veggie patties.
>
> One of the many things that my husband loves to tease me about is my
> method of measurement when cooking. I am often very experimental and
> just use my best judgement. That said, I can give measurements and
> will try to approximate based on what I did. But I encourage you to
> experiment and to use what you have in the fridge. All the veggies
> mentioned below were sitting in my fridge waiting ... and not being
> eaten so I'd say try using whatever you have around that sounds good.
>
> 2 medium steamed carrots (in rounds)
> 2 medium steamed parsnips (in rounds, peeled after cooking)
> 1/2 medium butternut squash roasted with olive oil and thyme (also
> peel skin after cooking)
> 1 stalk of broccoli, cut in rounds and steamed
> 1 egg
> 1/4 cup of chick pea flour or fine bread crumbs
> 1/4 to 1/2 tsp salt
> some black pepper
>
> Blend all the veggies in the food processor. Beat the egg and add it
> to the veggies, mix in the flour or bread crumbs. Heat enough oil (I
> used canola) to thinly cover the pan. Spoon the mixture into the
> frying pan once it is very warm, flip once golden brown, press down
> with spatula once flipped. Wait till second side is golden brown.
> Remove from heat to cool a bit and ENJOY!
>
> I would love to hear if this works for others and if your kids like
> them.