Sweetcorn and zucchini potato cakes

Prep Time: 15-20 minutes
No of Serves: 1

Recipe courtesy of Talia Cecchele, APD


1 large egg

20ml milk

½ tsp crushed garlic

½ tsp ground tumeric

½ medium zucchini grated

1 medium potato diced and steamed till soft

½ cup corn kernels, rinsed

1 tbs extra virgin olive oil

Plain or gluten free flour to thicken (about 2 tbs)

Nutrition Information (per serve)

Energy 2429 kJ (581 calories)
Protein 19g
Total Fat 25g
Carbohydrates 65g
Saturated Fat 4g
Sugars 8g
Dietary Fibre 9g
Sodium 102mg


  1. Whisk egg with milk, garlic and turmeric
  2. Add raw zucchini, potato and corn to the egg mix
  3. Season with pepper and stir in desired flour to thicken if runny
  4. Heat oil in a pan over medium-high heat and drop 2 tbs mixture, flatten with the back of a spoon and cook on each side until golden brown
  5. Stack potato cakes and they are ready to serve

Serving suggestion (not included in nutrition information): top with Greek yoghurt or avocado and serve with a side of baby spinach leaves for extra fibre. Or enjoy as a side with poached eggs and salad (serves 2).

This recipe featured in the 2017 Australia’s Health Weight Week, APD Cookbook, created in collaboration with Nutrition Australia, ACT.