Bacon, Zucchini And Corn Cakes With Fried Tomatoes - cooking recipe

Ingredients

4 strips bacon, chopped
1 cup frozen corn kernels
1 None zucchini, trimmed, grated and tomatoes
1/3 cup self-rising flour
2 None large eggs, lightly beaten
4 oz feta, crumbled
2 None spring onions, finely sliced
1 tbsp parsley, chopped
None None oil, for frying
1/2 lb cherry tomatoes
None None sour cream, to serve
None None sweet chili sauce, to serve

Preparation

In a bowl, combine bacon, corn, zucchini, flour, egg, feta, onions and parsley. Season to taste.
Heat oil in a large, non-stick frying pan over medium heat. Cook heaped tablespoons of mixture in 3 batches, 2-3 mins each side, until golden and cooked through. Drain on paper towels and keep warm.
Add tomatoes to the pan and fry 1-2 mins on each side. Serve corn cakes with tomatoes, sour cream and sweet chili sauce.