Garden Veggie Cakes with Tangy Apricot Chutney

For the veggie cakes, mix all of the ingredients together except the oil and bread crumbs in a large bowl.

Once all the ingredients are incorporated together, add the bread crumbs to thicken the mixture and help in holding it together.

Using your hands, form golf ball sized balls of mixture and flatten until the patty is ¼ inch thick.

Next, heat the oil in a large skillet over medium heat until hot but not smoking.

Pan fry about 3 veggie cakes at a time in the skillet until golden brown and crispy. Flip over and pan fry another few minutes to desired crispiness.

For the chutney, blend all of the ingredients together in a blender until a puree type consistency is formed.

Serve the veggie cakes with apricot chutney or ketchup.