Simon Rimmer served up tasty courgette and potato croquettes on Sunday Brunch.

The ingredients are: 250g mashed potato (no cream or butter), 500g coarsely grated courgette, 1 chopped green chilli, 4 chopped spring onions, Handful finely chopped mint and 100g rice flour.

For the dressing: 50g sun dried toms in oil, drained and chopped, Tsp smoked paprika, 1 finely diced red chilli, Clove garlic, 150g mayo and Juice & zest half lime.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.