Courgette and Feta Pancakes with Tomato Chilli Salsa 

Courgette and Feta Pancakes with Tomato Chilli Salsa 

Courgette and Feta Pancakes with Tomato Chilli Salsa 


This recipe is a great one to keep in the back of your mind towards the end of the week when you’ve got bits and bobs to use up; they’re great for a quick lunch or supper. You can use any cheese you have in the fridge or leave it out entirely, if you don’t have tomatoes to make the salsa you can always add the garlic, basil, lemon and chilli to natural yogurt which is just as good!


Feeds 4

4 courgettes, grated

200g feta, crumbled

4 eggs

2 cups of chickpea flour or plain flour

1 small bunch of chopped chives

The zest and juice of 1 lemon

4 tomatoes, finely chopped

1/2 habanero chilli, finely chopped

A small handful of basil leaves

1 small clove of garlic, finely grated

A pinch of sea salt

Freshly ground black pepper

Olive oil


1. In a large bowl, mix together the grated courgette, feta cheese, eggs, chickpea flour, chopped chives and lemon zest then season with a pinch of salt and freshly ground black pepper. Set the mixture aside while you make the salsa.

2. Make the salsa by combining the tomatoes, garlic, habanero, basil and season to taste.

3. Heat a large, shallow frying pan with 1 tsp olive oil, over a medium heat. Spoon in 2 tablespoons of the pancake mix per pancake; you should be able to fit in about 3-5 pancakes per batch, depending on the size of your pan. Allow the pancakes to cook for about 4-5 minutes per side until they are firm to touch and light golden brown. Continue cooking the pancakes in batches until you run out of mixture, keeping the cooked ones in a dish in a low oven to keep warm.

4. Serve the pancakes with the salsa over the top or served in a little dish on the side.