Zucchini & corn fritters

Impress your family with this rocket-topped delight that's easy to cook and easier to freeze.

• 4 (about 520g) zucchini, ends trimmed, coarsely grated
• 2 (about 360g) sebago (brushed) potatoes, peeled, coarsely grated
• 2 corncobs, husks and silk removed
• 1 tablespoon fresh thyme leaves, finely chopped
• 40g (1/4 cup) plain flour
• 2 eggs, lightly whisked
• 3-4 tablespoons olive oil
• 80g baby rocket leaves
• 1 x 250g ctn bought tzatziki

Energy 1753kJ	Fat saturated 5.00g
Fat Total 24.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 34.00g	Dietary Fibre 8.00g
Protein 14.00g	Cholesterol 121.00mg
Sodium 276.10mg

All nutrition values are per serve.

1. Step 1

   Combine the zucchini and potato in a colander and use your hands to squeeze out the excess moisture. Transfer to a large bowl. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.

2. Step 2

   Add the corn and thyme to the zucchini mixture and stir until well combined. Stir in the flour. Add the egg and stir until well combined. Season with salt and pepper.

3. Step 3

   Heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Spoon four 125ml (1/2-cup) portions of potato mixture into the pan. Use an egg lifter to flatten slightly. Cook for 4-5 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover loosely with foil. Repeat with the remaining oil and potato mixture, reheating the pan between batches.

4. Step 4

   Divide the fritters among serving plates. Top with the rocket and serve immediately with tzatziki.

To freeze: Prepare the fritters to the end of step 3. Set aside on a wire rack to cool completely. Wrap each fritter individually in plastic wrap. Place in the fridge in a large freezer bag for 2 hours to chill. Label, date and freeze for up to 3 months. (Alternatively, place the fritters in layers, with non-stick baking paper between the layers, in an airtight container.)

To thaw: Place the fritters, in a single layer, on a tray in the fridge for 6-8 hours or until thawed.

To heat: Preheat oven to 200C. Unwrap the fritters and place, in a single layer, on 2 baking trays. Bake in oven for 15-18 minutes or until crisp and heated through. Continue from step 4.