[FTF] NZ Potato, Corn & Cheddar Patties

• Meanwhile, drain and rinse sweetcorn (see ingredients) • Thinly slice spring onion and radish. • Cut tomato into wedges.

• In a medium bowl, combine corn, grated Cheddar cheese, fine breadcrumbs, garlic & herb seasoning, vegetable stock powder, mashed potato and the plain flour. • Mix well to combine. Using damp hands, evenly form large spoonfuls of the mixture into balls, then flatten each ball into a 1cm thick patty. • Press panko breadcrumbs on both sides and set aside. • Repeat with the remaining mixture, you should get four patties per person.

• In a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. • Once hot, add the patties and cook until golden, 3-4 minutes each side. If your pan is getting crowded, cook in batches for the best results. TIP: Don’t flip before the time is up to ensure your patties can set. TIP: Add extra oil if needed to ensure the patties don’t stick to the bottom of the pan.

• In a large bowl, combine mixed salad leaves, radish, tomato, a drizzle of white wine vinegar and olive oil. Season.