Zucchinni, cheese and rosemary pack these cakes full of flavour and will be ready in under an hour.
Ingredients
Method
1.
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.
2.
Stir in zucchini, parmesan and rosemary, then season. Transfer to a large bowl. Cool. Divide mixture into 8 even-sized patties.
3.
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.
4.
Serve with salad, tomato chutney, crispy bacon, sauteed mushrooms and chipolatas, if you like.
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