Ingredients
2 cups chicken stock
1 1/2 cups instant polenta
2 whole zucchini, grated, squeezed of excess liquid
1 cup grated parmesan
1 tbsp chopped rosemary
Method
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In a medium saucepan, bring stock to boil on high. Pour in polenta. Reduce heat to medium and cook, stirring, 1-2 mins until liquid is absorbed.
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Stir in zucchini, parmesan and rosemary, then season. Transfer to a large bowl. Cool. Divide mixture into 8 even-sized patties.
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In a large frying pan, heat enough oil on high to shallow-fry patties. Cook patties, in batches, 3-5 mins each side until golden. Drain.
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Serve with salad, tomato chutney, crispy bacon, sauteed mushrooms and chipolatas, if you like.