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Recipe

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.

May 30, 2012 2:00pm
  • 15 mins preparation
  • 12 mins cooking
  • Makes 16 Item
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Ingredients

Bacon, zucchini and corn cakes
  • 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

Bacon, zucchini and corn cakes
  • 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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