Zucchini, carrot and corn pancakes

This is a quick, easy and economical meal as well as being very healthy.  I add a little dried chilli and some seasoning for extra flavour and use olive oil spray.  This recipe serves 4, but you can double ingredients if more needed.

Zucchini, carrot and corn pancakes
Super Food Ideas

Super Food Ideas – March 2010 , Page 41
Recipe by Lucy Nunes

Photography by Ben Dearnley

  • 3/4 cup milk
  • 3 eggs
  • 90g butter, melted, cooled
  • 3/4 cup plain flour
  • 2 small zucchini, grated
  • 2 small carrots, peeled, grated
  • 125g can corn kernels, drained, rinsed
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 3/4 cup grated parmesan cheese
  • Alfa One rice bran oil cooking spray
  • 3 medium tomatoes, cut into wedges
  • 50g baby rocket
  • 2 tablespoons Italian dressing
  1. Whisk milk, eggs and butter together in a large jug. Place flour in a bowl. Make a well in centre. Using a metal spoon, stir in milk mixture until just combined. Squeeze excess liquid from zucchini. Add zucchini, carrot, corn, parsley and 2/3 cup parmesan to milk mixture. Stir until just combined. Season with salt and pepper.
  2. Spray a large non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup mixture into pan. Using a spatula, spread slightly. Cook for 3 minutes each side or until golden and cooked through. Repeat with remaining mixture to make 12 pancakes, spraying pan with oil when required.
  3. Place tomato and rocket in a bowl. Drizzle with dressing. Toss to combine. Sprinkle with remaining parmesan. Serve pancakes with tomato mixture.

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