Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories294.1 kcal (15%)
Total Fat14 g (20%)
Carbs32 g (12%)
Sugars5.6 g (6%)
Protein12.3 g (25%)
Sodium857.6 mg (43%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

250gcourgettes
grated

50gself-raising flour

½ tspbaking powder

1 tspground cumin

1egg
large, free-range, beaten

1garlic clove
small, finely grated

100gricotta

2 Tbspdill
finely chopped

dried chilli flakes

1zest of lemon
finely grated

sea salt

freshly ground black pepper

olive oil spray

2lemon wedges

40gmixed salad leaves
watercress, spinach etc

8cherry tomatoes
halved
Instructions
Step 1
Squeeze the grated courgettes well to remove excess water, then tip into a bowi.
Step 2
Add the flour, baking powder, cumin, egg, garlic, ricotta, chopped dill, chilli flakes and lemon zest
Step 3
Season with salt and pepper and mix together well
Step 4
Heat a large non-stick frying pan over a medium heat and spray the pan 10 times with oil.
Step 5
Drop 6 large spoonfuls of batter into the pan, spacing them well apart, and cook for 3-4 minutes on each side, until the pancakes are golden brown and cooked through.
Step 6
(If your pan isn't large enough to take 6 pancakes, cook them in batches.)
Step 7
Serve 3 pancakes each, with a leafy salad on the side and lemon wedges for squeezing.
Notes
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