Zucchini Patties with Mexican Corn Salad Esquites

SERVINGS 3

PREPARATION 10 MINUTES

Zucchini patties

INGREDIENTS

1 package of noon Zucchini patties

For the esquites salad

1 tbsp olive oil
450 g frozen corn
60 ml (4 tbsp) mayonnaise
2 ½ tbsp. chopped basil
2 tbsp chopped parsley
1 tbsp olive oil
1 tbsp lime juice (green lemon)
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp cumin
50 g feta cheese, crumbled

COOKING INSTRUCTIONS

Fry the zucchini meatballs according to the package instructions.
To make the salad, heat one tablespoon of olive oil in a frying pan over medium-high heat. When the oil is hot, add the frozen corn (no need to defrost) and stir.
Let it cook for about 7 minutes, stirring occasionally, until the corn starts to brown and sticks slightly to the pan. Remove from heat.
In a bowl, whisk together the remaining salad ingredients except the feta cheese.
Mix with the corn, sprinkle with the feta cheese and serve with the zucchini meatballs.

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