Loaded Zucchini Pancakes
Ingredients
-3 zucchinis, grated
- 8 large eggs
- ½ cup coconut flour
- 360g smoked salmon
- 1 punnet snow pea sprouts
- 2 Tbsp capers
- ½ red onion, finely sliced
- 2 Tbsp red wine vinegar
- ½ Tbsp sugar
- 2 Tbsp pickled jalapenos
- ½ bunch dill, chopped – save some sprigs for garnish
- Butter for cooking
Tzatziki
- 1 cup Greek yoghurt
- 2 cucumbers, deseeded and finely chopped
- Juice of ½ a lemon
- 2 garlic cloves, crushed
- ½ bunch dill, chopped
- Pinch of salt
- Alternatively use a good quality store bought tzatziki
Method
1. Preheat oven to a low heat (to keep the pancakes warm).
2. In a small bowl, whisk the red wine vinegar and sugar. Add the red onion, mix well and set aside.
3. To make the tzatziki, combine all ingredients in a small bowl. Set aside.
4. In a large mixing bowl combine the zucchini, eggs, coconut flour and dill. Season with salt and pepper and stir to combine well.
5. In a small frying pan on medium high heat, melt a little butter. Add enough of the pancake mixture to cover the bottom of the pan in a thin layer and spread out to the sides.
6. Cook for a couple of minutes until the pancake is able to be flipped. Cook for another few minutes.
7. Repeat with the rest of the mixture.
8. Keep pancakes warm in the oven.
9. Serve the pancakes with smoked salmon, tzatziki, snow pea sprouts, pickled onions, capers, pickled jalapeno and garnish with leftover dill leaves.