Vegetable Sausages

Vegetable Sausages

When my kids were growing up, they were not always keen to eat vegetables, so I looked for ways of making vegetables more interesting and fun. Here is one of my successes.
Prep Time 30 minutes
Cook Time 5 minutes
Course Side Dish
Servings 4


  • 2 potatoes
  • 1 tbsp ghee
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini (squeeze out excess liquid)
  • 1/4 cup frozen peas (or cooked fresh peas)
  • 2 tbsp parsley
  • 1/4 cup grated goats cheese (optional)


  • Heat oven to 200oC (390oF) fan forced.
  • Peel the potatoes, cut in half, place in a saucepan and cover with cold water. Bring to the boil, then simmer for 15 minutes.
  • When cooked a sharp knife will go easily into the potato to the centre. Strain, then mash with the ghee and allow to cool slightly.
  • Add the carrot, zucchini, peas, parsley and goats cheese to the mashed potato and mix thoroughly. Feel free to use your hands. The mixture should be sticky.
  • Shape 2 tablespoons of the mixture into sausage shapes and place on a non-stick tray under the grill. Grill until golden brown taking care the keep the sausages in shape.
  • Place sausages on a plate with some healthy (low sugar) tomato sauce and enjoy.


  1. If you don’t eat dairy, you can add an egg to bind the mixture and brush with olive oil to get the golden grilled finish.
  2. You can try different vegetables and herbs, whatever you have at hand in the fridge that you think will work.
  3. For a quick tomato sauce, I take a tablespoon of tomato paste, ¼ teaspoon of ground allspice, a teaspoon of apple cider vinegar and a little water to get the desired consistency. You may like to play around with the quantities to get the flavour you like.