• 500 g potatoes
• 2 large zucchini
• 4 eggs
• ¾ cup milk
• ¾ c cream
• Salt and pepper
• Large pinch of nutmeg

Peel and parboil the potatoes. Allow to cool and then grate. Grate the zucchini and squeeze to remove excess moisture. In a large bowl whisk the eggs, milk, cream and seasonings and then add in the vegetables. Heat a little oil in a heavy bottom saucepan (one with an oven proof handle). Pour in the mixture and cook for 2-3 minutes on the stovetop to set the base. Bake in the oven for 40 minutes at 180 C until golden. Serves 4-6.

• 200 g chicken mince
• 1 c grated zucchini
• 1 c grated pumpkin
• 1 small onion finely chopped
• 1 tbsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp mustard powder
• Salt and pepper
• Oil for frying

Mix all the ingredients together and them form into small balls. Pan fry the meatballs in a little olive oil until they are cooked through and golden.

(Makes about 12)