Place all ingredients: courgettes, beaten egg, flour, chopped spring onions, coriander, garlic, lime juice, crumbled feta in a mixing bowl and mix well. Season to taste.
Divide the mixture into 12 portions and shape into 1 cm thick pancakes. Lightly dust the pancakes with flour.
Heat a non-stick frying pan over moderate heat and add a small amount of olive oil. Gently fry the courgette & potato pancakes a few at a time for 2 to 3 minutes on each side until light brown and crispy.
Place the sun dried tomatoes with the remaining coriander leaves in the MQ 20 chopper accessory and finely chop.
Garnish pancakes with crumbled feta cheese, chopped sun dried tomatoes, coriander and a drizzle of olive oil. Serve immediately.
Place all ingredients: courgettes, beaten egg, flour, chopped spring onions, coriander, garlic, lime juice, crumbled feta in a mixing bowl and mix well. Season to taste.
Divide the mixture into 12 portions and shape into 1 cm thick pancakes. Lightly dust the pancakes with flour.
Heat a non-stick frying pan over moderate heat and add a small amount of olive oil. Gently fry the courgette & potato pancakes a few at a time for 2 to 3 minutes on each side until light brown and crispy.
Place the sun dried tomatoes with the remaining coriander leaves in the MQ 20 chopper accessory and finely chop.
Garnish pancakes with crumbled feta cheese, chopped sun dried tomatoes, coriander and a drizzle of olive oil. Serve immediately.
