POLENTA & ZUCCHINI CAKES
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.