Curried Courgette Pancakes

Ingredients

• ½ medium courgette
• 2 spring onions, trimmed
• handful herbs e.g. parsley, coriander
• 150 g chickpea flour or self-raising flour
• 2 teaspoons curry powder
• ¼ teaspoon crushed chilli flakes
• 200 ml plant-based milk or water
• 1 tablespoon sunflower oil

Method

Grate the courgette by holding the handle of the grater with one hand, keeping the grater securely on the table and pushing the courgette downwards over the grater teeth. Always keep your fingers away from the teeth as they’re sharp. Put the courgette into the bowl.

Using the claw cutting technique, cut the spring onions into small pieces. Make your fingers into a claw shape on one hand and use this claw to hold the spring onions. This is so that you keep the tips of your fingers away from the knife. Hold a small knife in your other hand and cut the onion. As you cut along the onion, make sure that you move your hand back. Add to the courgette in the bowl.

Tear the herbs into small pieces and add to the courgette.

Add the flour, curry powder and chilli flakes to the courgette and mix well with a fork. Add 200ml plant-based milk and mix for a few minutes until you can’t see any flour.

Heat the oil in a frying pan, lower to a medium heat, add 1 tablespoon of mixture, add another tablespoon of mixture, leaving a gap in-between. Fry for a couple of minutes, bubbles should appear on the pancakes.

Using a spatula or slotted spoon, turn the pancakes over and cook for another 2 minutes. Repeat with the rest of the mixture.

Top tip: An alternative way to cook the pancakes is in the oven, at 190°C/375°F/gas mark 5. Using a piece of kitchen paper, rub a little oil in a muffin tin. Spoon a tablespoon of the mixture into 6 greased muffin holes and cook for 15 minutes until golden. Don’t be tempted to fill the muffin tins – you want them to be quite thin so that they cook quickly.