Sweet and spicy zucchini pancakes
16
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Sweet mango chutney and tangy tzatziki ensues this vego-friendly meal scores a 10 for taste!
Ingredients
Zucchini
2 small
Dry pancake mix
325 g
Mango chutney
¼ cup(s), (80g)
Mixed salad leaves
200 g
Balsamic vinegar
1 tbs
Low fat tzatziki
200 g
Olive oil
3 tsp
Instructions
1
Coarsely grate enough zucchini to fill 1 cup. Using a mandolin, thinly slice remaining zucchini into ribbons (see tip).
2
Prepare pancake mix following packet instructions. Pour into a large bowl. Add grated zucchini and 1 tablespoon chutney and stir batter to combine.
3
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.
4
Combine salad leaves, sliced zucchini and vinegar in a large bowl. Serve fritters with salad, tzatziki and remaining chutney.
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