Courgette pancake
Serve with a soured cream dip, or a yogurt sauce, also nice with any cheese sauce.
Ingredients
- 500 g courgettes, prepared, deseeded and chopped
- generous knob of butter
- 1 tbsp caster sugar
- salt, white pepper
- 250 ml vegetable stock
- 100 g plain flour
- 50 g ground hazelnuts (or almonds)
- 100 g Parmesan, finely grated
- 1 tsp baking powder
- 3 eggs, lightly beaten
- handful of fresh mint leaves, shredded
- rapeseed oil
Method
- In a saucepan, melt butter over moderate heat. Add sugar, salt and pepper, courgettes. Sweat for a couple of minutes, add vegetable stock and bring to the boil. Reduce heat and simmer for 15 minutes, until courgettes are very soft. Remove from heat, drain well to remove all liquid. Add mint leaves and blend to a smooth consistency. Add flour, nuts, baking powder, Parmesan and eggs; mix well to obtain a soft mixture.
- Heat oil over moderate heat, bake small pancakes for a few minutes on each side.