Step 1Place roasted vegetables in a large bowl and mash, leaving some texture. Add zucchini, capsicum, feta, egg, flour, and 2 tablespoons each of the parsley and mint. Stir until well combined; season with cracked black pepper.
Step 2Using clean hands, shape the mixture into 12 patties.
Step 3Heat half the olive oil in a large non-stick frying pan over medium-high heat. Place 3 patties in the pan and cook for 2–3 minutes each side, or until golden and cooked through. Repeat with remaining patties, adding a little of the remaining oil as required.
Step 4Meanwhile, combine yoghurt with remaining parsley and mint. Serve the patties with a dollop of herb yoghurt and the baby rocket leaves.