Courgette and ricotta pancakes

Name: Courgette and ricotta pancakes
Cuisine: European
Ingredients: 2 courgettes (250g in total), grated; 50g self-raising flour; 1/2 tsp baking powder; 1 tsp ground cumin; 1 large free-range egg, beaten; 1 small garlic clove, finely grated; 100g ricotta; 2 tbsp finely chopped dill; A pinch of dried chilli flakes; Finely grated zest of 1 lemon; Sea salt and freshly ground black pepper; Olive oil spray; 2 lemon wedges; 40g mixed salad leaves (watercress, spinach etc.); 8 cherry tomatoes, halved

7 steps

Updated at: Wed, 16 Aug 2023 15:04:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories294.6 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

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.