Name: Bacon, zucchini and corn cakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 4 rashers, chopped rindless bacon; 1 cup (or 310g can drained) frozen corn kernels; 1 zucchini, trimmed grated, squeezed; 1/3 cup self-raising flour; 2 eggs, lightly beaten; 90 gram crumbled feta; 2 thinly sliced green onions; 1 tablespoon parsley, chopped; oil, for shallow frying; 250 gram punnet, pan-fried cherry tomatoes; sour cream, sweet chilli sauce, to serve

Bacon, zucchini and corn cakes

Light and fluffy corn and zucchini fritters are a scrumptious way to make a vege-packed meal. Serve with sour cream and sweet chilli sauce for a great light meal for the family.

Makes 16 Item

Prep

15M

Cook

12M

Total

27M

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Ingredients

4 rashers, chopped rindless bacon

1 cup (or 310g can drained) frozen corn kernels

1 zucchini, trimmed grated, squeezed

1/3 cup self-raising flour

2 eggs, lightly beaten

90 gram crumbled feta

2 thinly sliced green onions

1 tablespoon parsley, chopped

oil, for shallow frying

250 gram punnet, pan-fried cherry tomatoes

sour cream, sweet chilli sauce, to serve

Method

1.In a bowl, combine bacon, corn, zucchini , flour, egg, feta, onion and parsley. Season to taste.

2.Heat oil in a large, non-stick frying pan on medium. Cook heaped tablespoons of mixture in 3 batches, 2-3 minutes each side, until golden and cooked through. Drain on paper towel and keep warm.

3.Serve corn cakes with tomatoes, sour cream and sweet chilli sauce.

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Ingredients

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