Name: Potato patties with vegetable ragoût
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 kilogram coliban potatoes, peeled, chopped coarsely; 1 teaspoon olive oil; 1 brown onion (80g), chopped finely; 1 clove garlic, crushed; 1 egg, beaten lightly; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 50 gram butter; 2 tablespoon olive oil, extra; Vegetable ragoût; 30 gram butter; 1 tablespoon olive oil; 1 clove garlic, crushed; 1 brown onion (80g), chopped coarsely; 2 stalks celery (300g), trimmed, chopped coarsely; 1 zucchini (120g), chopped coarsely; 150 gram button mushrooms, quartered; 1/4 cup (60ml) dry white wine; 1 cup (260g) bottled tomato pasta sauce; 1/2 cup (125ml) vegetable stock; 1/2 cup (75g) seeded kalamata olives; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Potato patties with vegetable ragoût

Ragoût, which comes from the French verb, ragoûter, meaning `to stimulate the appetite', does exactly that in this dish.

Ingredients

1 kilogram coliban potatoes, peeled, chopped coarsely

1 teaspoon olive oil

1 brown onion (80g), chopped finely

1 clove garlic, crushed

1 egg, beaten lightly

1 tablespoon coarsely chopped fresh flat-leaf parsley

50 gram butter

2 tablespoon olive oil, extra

Vegetable ragoût

30 gram butter

1 tablespoon olive oil

1 clove garlic, crushed

1 brown onion (80g), chopped coarsely

2 stalks celery (300g), trimmed, chopped coarsely

1 zucchini (120g), chopped coarsely

150 gram button mushrooms, quartered

1/4 cup (60ml) dry white wine

1 cup (260g) bottled tomato pasta sauce

1/2 cup (125ml) vegetable stock

1/2 cup (75g) seeded kalamata olives

2 tablespoon coarsely chopped fresh flat-leaf parsley

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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