Courgette Chickpea Pancakes with Mango Cucumber Chutney
A substantial wholesome pancake enlivened with spices and served with a tangy salsa and yoghurt. Made with chickpea flour, it is naturally gluten free.
Grate the courgettes and leave in a colander or sieve to drain of some of the liquid, for 30 minutes or so.
Prepare and mix all the salsa ingredients together and season with salt if desired.
Place the chickpea flour, bicarbonate of soda, spices, salt and pepper into a large bowl and whisk to mix.
Make a well in the centre and add the egg. Start to whisk this in gradually adding the water until all is incorporated.
Stir in the courgettes, onions, chilli, parsley and oil.
Heat a 20 cm non-stick frying pan over a moderate heat and grease with a little oil.
Spoon a quarter of the mixture into the pan and flatten out into a large pancake.
Fry for about 3-4 minutes until set then flip over and fry for a further 2-3 minutes.
Keep warm in a low oven and repeat the process three more times.
Serve with the mango salsa and yoghurt.
Notes
Adapted from Brian Glover's recipe in Delicious, Feb 2005.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.