I have discovered muffin-tin cooking is a great way to use up vegetable leftovers.
I don't have a photo - they were gobbled up quickly (photo below is from the net) and I didn't follow any recipe either, but this is what I did with a bit of leftover cauliflower, mashed potatoes, carrots and spinach.
- pureed the cauliflower and mashed potatoes together, then added one beaten egg and breadcrumbs to hold it all together and a bit of curry and squashed into bottom of muffin tin (filling bottom third)
-pureed some spinach and added beaten egg and breadcrumbs then pressed on top of potato/cauliflower for middle section
-pureed some leftover carrot and again added beaten egg and breadcrumbs
Baked at 340 until layers were set, removed them from oven cooled them a bit, then inverted onto serving platter. (Be sure to spray muffin tins with Pam first).