PO­LENTA & ZUC­CHINI CAKES

Woman’s Day (Australia) - - Food to Love -

2 cups chicken stock 1½ cups instant po­lenta 2 whole zuc­chini, grated, squeezed of ex­cess liq­uid 1 cup grated parme­san 1 tbsp chopped rose­mary

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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