Instructions

1. Put the potatoes on a baking tray and bake them in the oven for about 40 minutes or until you van easily push a skewer through them.
2. Cut the peppers in half and remove the seeds. Cut the onion into 4 wedges, the aubergine in half. Put them on a tray, season to taste, drizzle with oil, then roast them in the oven for 25 minutes.
3. When the veggies are tender, transfer them to a bowl, then put a plate on and let them cool. When cooled, remove and discard all skins.
4. When the potatoes are ready, let them cook, then scoop out their flesh into a bowl.
5. Put the vegetables into a small food processor and add the garlic, parsley and egg. Whiz, until get a textured paste.
6. Mash the potato flesh with a fork, then add the paste and the spices.Season to taste. Combine well.
7. Make patties and coat them with breadcrumbs.
8. Heat some oil in a frying pan and fry them for a few minutes, until golden, then turn them over and cook them on the other side too.
9. Serve the patties warm or at room temperature.