Savoury Zucchini Pancakes

These Korean style pancakes are surprisingly delicious for so few ingredients. They are great enjoyed straight off the stove, just as they are, or eaten cold as a snack the next day. Once you’ve mastered the art of this pancake style, almost any vegetable can be used in the mix. Carrot, bean sprouts, spring onion and napa cabbage are all great additions. If you really want to enhance the Korean flavour, try adding some chopped kimchi to the batter.

Ingredients :

3 small zucchini 1/2 tsp salt 1 small onion, thinly sliced 1 cup rice flour 2 tbsp tapioca flour 2 flax eggs / free range organic eggs 1 tbsp sesame oil 1 tbsp coconut oil

Dipping sauce

2 tbsp soy sauce / tamari 1 tbsp brown rice vinegar 1 tbsp sesame oil 1/2 tsp chilli flakes 1 tsp toasted sesame seeds

Slice the zuchhini into matchsticks and sprinkle with the salt, mixing so it is well distributed. Leave to sit for ten minutes. Squeeze the liquid from the zucchini into a bowl. Stir through the onion, flours and your egg variation and mix well. Add 1/3 cup of the zucchini liquid and combine but do not over mix. Heat a frying pan over high heat and add the oils. Use a tablespoon to make patties of your desired size. Fry until golden brown. Serve with dipping sauce.