Roast Veggie Pancakes

Ingredients

• 200g leftover roast vegetables, such as potatoes, sweet potato, parsnip, pumpkin or beetroot
• 1 spring onion, roughly chopped
• 1 handful fresh soft green herbs, such as dill, basil, parsley or light greens such as baby spinach or silverbeet that need using, roughly chopped
• 1 tablespoon plain flour
• 2 teaspoons zaatar, or 1 teaspoon dried thyme
• ½ teaspoon cumin seeds
• ½ teaspoon ground paprika
• Salt and pepper to season
• 1 Yallamundi Pasture-Raised Free Range egg, lightly beaten
• Drizzle of olive oil
• 1 or 2 fried Yallamundi Pasture-Raised Free Range eggs to serve