Savoury courgette & chickpea pancakes with courgette salad

• 50g wholemeal flour  
• ½ tsp baking powder  
• 100g courgette, coarsely grated and squeezed dry   
• 75g chickpeas, drained and roughly crushed or chopped  
• 1 small egg  
• 1 tbsp milk or plant milk   
• 35g plain yogurt   
• 1 tbsp finely grated parmesan  
• 3 sprigs of dill, parsley or basil, leaves picked and finely chopped  
• Salt and freshly ground pepper  
• Extra virgin olive oil to fry  

To serve;  

• 2 small lemon wedges  
• A handful of salad leaves such as rocket  
• 50g courgette, very thinly sliced  

1. Put the flour in a bowl and whisk in the eggs, yogurt, chickpeas, cheese, herbs and the grated vegetables.  Season with pepper and a pinch of salt.  
2. Mix the sliced courgette with the rocket, a squeeze of lime juice and salt and pepper tp taste.  
3. Fry heaped tablespoonfuls of the batter in a film of oil in a hot pan for about 2 minutes until the bottom has firmed enough to flip over and fry on the other side for another 2 minutes. When cooked put on a warm plate covered with a cloth.  
4. Fry the fritters in small batches until all the mix is used up, draining on kitchen towels  
5. Serve with the salad and a lemon wedge on the side.  

Healthy savoury alternatives

These pancakes with a savoury filling are the perfect quick and easy breakfast, brunch, or lunch meal. Let us know if you try them out!

Courgette is packed full of vitamins and minerals and is a hero ingredient in our meals at Field Doctor. Read our vlog to learn more about cougette.