Potato patties with vegetable ragoût

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.