FLAPJACKS vegetarian, gluten free: Great for breakfast, lunch or dinner, quick to put together and yummy. Makes approx 6 large patties that are always well received by children and adults alike - I think it's the crispy, golden taste of the potatoes, and no one knows you've managed to sneak in some other vegies!!! Grated zucchini (sprinkled with a little salt and left to drain) is an excellent addition at this time of the year - approx 1 medium one is fine.

300 gms potatoes, skin on
2 ribs celery, very finely diced
3 - 4 leaves basil - finely chopped
3 or so sprigs parsley - finely chopped
2 small eggs (about 60 gms each)
salt and pepper to taste

Ghee for frying or olive oil

Place chopped celery, basil, parsley, eggs, salt and pepper in bowl, grate the potato into this. Mix through.
Melt approx 1 tablespoon ghee (or olive oil, or a mix) in a frying pan, and when only lightly sizzling, add the mix (approx 1-2 tablespoons) and free form a pattie. Let it cook over a low heat until nice and golden, approx 5 - 8 mins, then turn - you may need to add a little more ghee and cook until golden. The key is in a nice, moderate heat that allows the vegies to cook through, without burning the outside, but enough time and heat to make the outside golden and crispy.