This is one of my mum’s recipes, loosely based around German Kartoffelpuffer (Potato Pancakes).
This recipe is a great way to get rid of limp vegetables, and getting kids to eat those nasty vegies, like spinach and zucchini.

The recipe is rather inexact. Sorta lump it all in, bit of this, bit of that, maybe a bit more of this, mix, fry, eat!

Potatoes
Vegetables (such as sweet potato (kumera), zucchini or carrot, shredded spinach or silverbeet, frozen diced vegetables, corn, peas)
Salt or Powdered Stock to taste
Herbs such as basil or thyme (optional)
Eggs
Plain Flour

Grate or shred vegetables as needed.
Add salt/stock and herbs if wanted. Mix.
The amount of eggs and flour needed depends on the amount of vegetables it needs to ‘glue’ together. Roughly two eggs to every one cup of flour.
Mix until the egg and flour are well combined and no longer lumpy.
Heat a frying pan, adding a light covering of oil.
Add tablespoon-sized dollops of mixture to the pan, spreading out to the size of a pikelet or burger.
Cook until golden brown and easily comes away from the pan. Flip and cook other side.
Serve with sauce. Tomato, BBQ or Sweet Chilli tastes good.

Variations: for a meat version add finely chopped cooked meat, or seafood meat/stick. Works well with most leftovers, including BBQ sausages and Christmas leftovers.
Also similar to Okonomiyaki, or Japanese pancakes, and can be served with oyster sauce and mayonnaise.