• 1 large brown onion, finely chopped
• 300g sweet potato, peeled, coarsely grated
• 2 garlic cloves, crushed
• 40g (1/4 cup) White Plain Flour
• 125g (1/2 cup) reduced-fat fresh ricotta
• 250g zucchini, grated, moisture removed
• 40.00 ml chopped fresh chives
• 40.00 ml chopped fresh continental parsley, plus extra whole leave to serve
• 240g cherry truss tomatoes (see note)