1.Place potatoes in a small saucepan, cover with water and bring to the boil. Cook until tender (20 minutes). Drain, return to the pan and coarsely mash with a fork.
2.Meanwhile, to make smoky tomato aïoli, place tomatoes in a small bowl and cover with boiling water. Set aside to soften (12 minutes), then drain. Blend or process tomatoes, paprika, chilli, garlic and mayonnaise until smooth. Season to taste.
3.Place grated zucchini in a clean tea towel and squeeze over sink to remove excess moisture. Transfer zucchini to a large bowl with chilli, potato, spring onion and rice flour. Season to taste and mix well to combine.
4.Heat 2cm of oil in a large frying pan over high heat. Shape ¼-cup measures of the zucchini mixture into ovals to make 12 in total. Shallow-fry, in batches, until golden and crisp (6 minutes). Remove with a slotted spoon and drain.
5.Serve croquettes with aïoli and lemon wedges for squeezing.
Ben Dearnley
