Put the potatoes in a large saucepan and cover with water. Bring to the boil on high. Reduce heat to medium and cook for 8-10 mins, until tender. Drain well

Meanwhile, sauté the onion and red pepper for 4 - 5 minutes until tender

Mash the potato in a large bowl, until smooth and let cool slightly

Stir in the red pepper and onion mixture, spinach, corn and chives then add the melted safe butter and milk to bind the mixture. Season to taste

Chill the mixture, covered, for 15 minutes. Form the mixture into patties. If the mix is too wet add some breadcrumbs to it. Too dry, add some light coconut milk or alternative of choice

If desired, the patties can then be dredged in flour, safe milk then gluten-free breadcrumbs as shown in the cover pic but this step is not necessary

Transfer to the oven tray and bake for 8 - 10 minutes until firm

Preheat the oven to gas 4 / 180C / 350°F and line an oven tray with baking paper. Heat the oil in a large frying pan on high. Cook patties in batches for 2 - 3 minutes on each side until sealed

These are great served with bacon, spinach and tomatoes and tomato chutney. Also great for packed lunches

For a kid-friendly version, after forming the patties, chill again then use a cookie cutter to make cool shapes such as stars, hearts etc. Coat in flour, then milk and breadcrumbs as shown in the recipe cover picture then follow the cooking directions. You can change the spinach and red pepper for peas and finely chopped carrot if they would prefer!