These curried courgette pancakes are inspired by a popular street food and now you can cook them at home! And what makes them even better is that they are so easy to make. You're going to love them!
Here is week four in a series with our friends Meat Free Monday click below for a PDF of the recipe and other interesting facts.
- small knife
- chopping board
- frying pan or muffin tin/fairy cake tin
- 1/2 medium courgette
- 2 spring onions, trimmed
- handful of herbs e.g.parsley, coriander
- 150g chickpea flour or self raising flour
- 2 teaspoons curry powder
- 1/4 teaspoon crushed chilli flakes
- 200ml plant-based milk or water
- 1 tablespoon sunflower oil
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 fro another 2 minutes. Repeat with the rest of the mixture