2. Slice celery, capsicum and spring onions. Toss together with coleslaw and 1/2 cup mayonnaise. Season with salt and pepper to taste.
3. Cut the corn into cobettes and coat with oil. Add to tray with potatoes and return to oven for 10 minutes until both potatoes and corn are cooked through.
4. Coat patties with 1 tbsp oil. Cook in frypan over medium-high heat for 3-4 minutes each side until golden and warmed through.
5. Divide patties, roast vegetables and slaw among plates. Serve with extra chipotle mayo if desired.
The veggie patties are cooked in a frypan for a golden crust. Alternatively you could place them on an oven tray to cook at the same time as the corn.
Celery, 2 sticks
Red capsicum, 1
Spring onions, 1/3 bunch *
Coleslaw, 1 bag (400g)
Chipotle mayo, 1/2 jar *
Corn cobs, 2
Veggie patties, 2 x 2 pack
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, smoked paprika