Roasted Vegetable Latkes

So today my mother-in-law had the most brilliant idea over what to do with leftover roasted vegetables: make vegetable latkes!

We had roasted eggplant, mushrooms, asparagus, and red and green peppers the night before (we had drizzled them with olive oil and then put them in 450 degrees for 10 or so minutes). Today she took what was left -- about four cups -- pureed them all in a Cuisinart, added 1/4 c diced yellow onion and a shallot, and then added 2 eggs and a cup of matzoh meal (as much matzoh meal as it takes for it to have a firm consistency). Then she let the mixture refrigerate for a couple hours.

Finally, she made them into little balls and flattened them out. She formed all the patties first before frying them in heated vegetable oil in a pan. She fried them 2 minutes on each side until they were delightfully crispy. Yum.