Sweet and spicy zucchini pancakes
Sweet mango chutney and tangy tzatziki ensues this vego-friendly meal scores a 10 for taste!
Dry pancake mix
¼ cup(s), (80g)
Mixed salad leaves
Low fat tzatziki
- Coarsely grate enough zucchini to fill 1 cup. Using a mandolin, thinly slice remaining zucchini into ribbons (see tip).
- Prepare pancake mix following packet instructions. Pour into a large bowl. Add grated zucchini and 1 tablespoon chutney and stir batter to combine.
- Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Drop heaped tablespoons of batter into pan. Cook for 2 minutes or until bubbles appear on surface. Turn and cook for 1–2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and batter to make 16 pancakes.
- Combine salad leaves, sliced zucchini and vinegar in a large bowl. Serve fritters with salad, tzatziki and remaining chutney.
TIP: A mandolin is a hand-operated food slicer. If you don’t have one, use a vegetable peeler to slice the zucchini into thin ribbons.You can use grated carrot or thinly shredded cabbage instead of zucchini in the pancakes.