Corn patties

Makes 12

2 large corn cobs, husks removed
1/2 cup fresh flat-leaf parsley leaves
1 cup self-raising flour
3 eggs
4 green onions, thinly sliced
1 small red chilli, seeds removed, finely chopped *(see tip)
salt and freshly ground black pepper
olive oil, to cook
cream cheese, smoked salmon and rocket, to serve

Remove corn kernels from cobs using a sharp knife.
Place half the corn in a food processor.  Add parsley, flour and eggs.  Pulse until well combined.
Transfer mixture to a bowl.  Stir in remaining corn, green onions and chilli.  Season with salt and pepper.
Heat a little oil in a large frying pan over medium-low heat.  Add heaped tablespoons of mixture and flatten with a spoon.  Cook patties in batches for 2-3 minutes each side to until puffed and golden.
Serve with cream cheese, smoked salmon and rocket.

Tip:  you can substitute 1 teaspoon chilli flakes for fresh chilli

Indonesian chicken and noodles

2 noodle cakes (I used Chang's long life noodles)
2 tablespoons peanut oil
4 chicken thigh fillets, diced
3 eschallots, thinly sliced
2 cloves garlic, crushed
2 small red chillies, seeds removed and finely chopped
2 long red chillies, seeds removed and sliced
1/4 cup kecap manis
2 tablespoons oyster sauce
2 teaspoons fish sauce
1 bunch choy sum, washed, trimmed and chopped

Place noodles in a bowl.  Pour over boiling water and leave to soak for 15 minutes or until tender.  Drain.
Heat 2 tablespoons oil in a wok over medium-high heat.  Stir-fry chicken in batches until golden and cooked.  Remove.
Heat remaining oil over medium heat.  Add eschallots, garlic and chillies.  Stir-fry for 1-2 minutes or until onion is soft.  Add kecap manis, oyster sauce, fish sauce, chicken and choy sum.  Stir-fry until choy sum wilts.  Add noodles and stir-fry until heated through.
Serve.

Risoni and roast pumpkin salad

Serves 4-6
400g butternut pumpkin, peeled and cut into 1 1/2cm pieces
3/4 cup risoni dried pasta
125g can corn kernels, drained
3 green onions (shallots), thinly sliced
2 slices chargrilled red capsicum, diced (you can buy from deli in woolies or coles)
1 slice chargrilled eggplant, diced
1/2 cup frozen peas, thawed
1/3 cup freshly chopped flat-leaf parsley
1 tablespoon extra virgin olive oil
1/2 lemon juiced

Preheat oven to 220C fan-forced. Place pumpkin on a baking tray lined with baking paper.  Cook pumpkin for 20-25 minutes or until golden and crisp.  Remove and set aside.
Cook pasta in a saucepan of salted boiling water according to packet directions.  Drain, rinse under cold water and place in a large bowl.
Add corn, green onions, capsicum, eggplant, parsley, oil and lemon juice.  Toss well to combine.
Serve risoni with barbecue lamb chops.