Crispy Potato, Carrot and Marrow Cakes

Crispy Potato, Carrot and Marrow Cakes

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Here's an easy way to get your kids to eat their veggies! But first, get them to make these tasty potato, carrot and marrow cakes with you.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time15 minutes


  • 700 g Potatoes, peeled and halved
  • 2 Medium carrots, halved lengthwise
  • 3 Baby marrows, grated
  • ½ Red onion, thinly sliced
  • 1 pinch Robertsons Alantic Sea Salt and Ground Black Pepper
  • 1 sachet KNORR Three Cheese Pasta Sauce
  • 5 ml Basil Pesto
  • 1 Egg, lightly beaten
  • 45 ml Oil for frying


  • Par-boil the potatoes with the carrots for 10 minutes.
  • Drain and leave to cool.
  • Grate the potatoes and carrots into a bowl.
  • Stir in the baby marrow, onion, seasonings, KNORR Three Cheese Pasta Sauce sachet contents, basil pesto and egg.
  • In a frying pan heat a small amount of oil.
  • Add dessert spoonfuls of the mixture, fry, turning over after 3 minutes.
  • Cook for another 3-4 minutes until crispy and golden brown.
  • Serve as a snack or as a vegetable accompaniment to a meal.