Steam the corn, peas and red cabbage until tender
Whisk the egg, chickpeas, mozzarella and steamed vegetables together.
Using a potato masher, wash the mixture until the ingredients are combines and the mixture is firm. (If the mixture is too moist add 1 TBSP breadcrumbs or rice flour)
Mould in patties and then in a non-stick frying pan cook for about 2-3 minutes until golden.
* If making these for babies, leave out the mozzarella and add some mashed avocado.
Storage: Suitable to freeze in your reusable Sinchies sandwich bags for up to 3 months