Zucchini cakes with lemon prawns

Ingredients

• 500 gram packet raw peeled prawns with tails on (available frozen from supermarkets)
• 1/2 teaspoon finely grated lemon rind
• 1 tablespoon vegetable oil
• 50 gram baby lettuce leaves or mesclun
• 1 green onion (green shallot), sliced thinly diagonally
• 2 teaspoon lemon juice
• Zucchini cakes
• 4 medium (480g) zucchini, grated coarsely
• 1 medium (200g) desiree potato, grated coarsely
• 2 medium (600g) corn cobs, kernels removed
• 2 eggs, beaten lightly
• 1/2 teaspoon bicarbonate of soda
• 1/3 cup (50g) self-raising flour