Bacon, Zucchini And Corn Cakes - cooking recipe

Ingredients

4 slices bacon
1 cup frozen or canned corn kernels
1 medium zucchini, grated, excess liquid squeezed out
1/3 cup self-rising flour
2 None eggs, lightly beaten
3/4 cup crumbled feta cheese
2 None green onions, thinly sliced
1 tbsp chopped parsley
None None Vegetable oil, for shallow-frying
8 oz cherry tomatoes, pan-fried, to serve
None None Sour cream, sweet chili sauce, to serve

Preparation

Cook bacon in small skillet until crisp. Drain on paper towels. Crumble into a large bowl. Add corn, zucchini, flour, egg, feta, onion and parsley; mix well. Season to taste.
Heat oil in a large nonstick skillet on medium heat. Cook heaping tablespoons of mixture in 3 batches, for 2-3 mins each side, until golden and cooked through. Drain on paper towels and keep warm.
Serve with tomatoes, sour cream and sweet chili sauce.