Quick & Easy

Potato patties with vegetable ragoût

Ragoût, which comes from the French verb, ragoûter, meaning `to stimulate the appetite', does exactly that in this dish.
potato patties with vegetable ragoût
4
1H

Ingredients

Vegetable ragoût

Method

1.Boil, steam or microwave potato until just tender; drain. Mash roughly in large bowl.
2.Meanwhile, heat oil in small frying pan; cook onion and garlic, stirring, until onion softens.
3.Add onion mixture to potato with egg and parsley; stir to combine. Refrigerate 1 hour.
4.Meanwhile, make vegetable ragoût. Heat butter and oil in medium saucepan; cook garlic, onion and celery, stirring, until vegetables soften. Add zucchini and mushrooms; cook, stirring, 2 minutes. Add wine; cook, stirring, 1 minute. Add sauce, stock and olives; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are cooked through. Remove from heat; stir in parsley.
5.Using floured hands, shape potato mixture into eight patties. Heat butter and extra oil in large frying pan; cook patties, in batches, until browned both sides. Serve patties with vegetable ragoût.

This mixture is quite soft to handle. You can also use lasoda or nicola potatoes for this recipe.

Note

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