This recipe is from Donna Hay's book "The New Easy".


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Serves 4

You will need:
For the pancakes:
3 large zucchinis, grated
3 eggs
1 cup feta, roughly chopped
3⁄4 cup all purpose flour
11⁄2 teaspoons baking powder
1⁄3 cup chopped mint leaves
1⁄3 cup chopped at leaf parsley
sea salt and cracked black pepper, to taste
extra virgin olive oil, for frying

For the tomato salad:
2 teaspoons honey
2 tablespoons lemon juice
2 cups mixed cherry tomatoes, halved
1⁄3 cup small basil leaves
2 tablespoons small mint leaves
  1. Place the zucchini in a flat layer on sheets of absorbent paper.
  2. Cover with another layer of paper and press to remove the excess water.
  3. Place the zucchini, eggs, feta, flour, baking powder, mint, parsley, salt, and pepper in a bowl and mix to combine.
  4. Heat a little of the oil in a large non-stick frying pan over medium-high heat.
  5. Add 2 tablespoons of mixture to the pan and flatten with a spatula.
  6. Repeat and cook, in batches, for 2–3 minutes each side or until golden.
  7. Keep the pancakes warm and set aside.
  8. For the the tomato salad, place the honey, lemon juice, salt, and pepper in a bowl and stir to combine.
  9. Add the tomato, basil, and mint and toss to combine.
  10. Divide the pancakes between plates and top with tomato salad.

TIP:

Photography by Styling by Paul Lowe | Photography by Alexandra Grablewski

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