1 inch piece fresh ginger, peeled and finely sliced
1 squeeze lime
1/2 teaspoon palm or regular sugar (optional)
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Method Prep:20min › Cook:20min › Ready in:40min
For the pancake:
Halve and thinly slice the courgette into strips. Warm a little oil in a frying pan over a medium heat and fry gently just to soften; remove from the pan and set aside. In the same pan, lightly fry the onions until just tender, remove and set aside.
Whisk the eggs and quinoa flour together so there’s no lumps then add in the rest of the ingredients, except the rapeseed all, but including the courgette and onion.
In a griddle or frying pan add the rapeseed oil and heat until super hot. You can test this by adding a tiny bit of mixture and when it starts sizzling it’s ready to go.
Cook on a medium to high heat until golden and crisp on the underside and cooked through on the top.
For the pickled cucumber:
As soon as the pancakes are on get the prepared cucumber into the rice wine vinegar mix and set to one side, ready to serve. Tip – It’s great to get this made up in advance so that the cucumber gets a chance to really pickle.
For the dipping sauce:
For the dipping sauce, prepare and thoroughly combine all the ingredients in a small dipping bowl and you’re good to go. Don’t forget to have a taste to make sure the flavours are balanced and adjust with soya or rice wine vinegar if necessary.
Serve it up and enjoy!
Tips and substitutions
Adjust the heat from the chilli to taste using a smaller chilli and removing the seeds for less heat. Instead of the palm sugar you can use regular sugar or honey for a healthier option.