The combination of delicately flavoured zucchini with sweet, tender peas and refreshing mint makes a winning green team that is fresh-tasting and vibrant. Put it together with some creamy, tangy goat’s cheese and sweet beetroot relish and you have not only a well-rounded mouthful, but a potential plateful of snacks that are also gorgeous looking.
The mixture makes 24 small pancakes, cute canapes for a party, or eight, larger pancakes that make the sort of breakfast you get out of bed for. Serve them with poached eggs, yolks ready to burst, crisp bacon, fresh tomatoes or whatever you like to wake up to.
- Weigh the zucchini into the mixing bowl and chop 2 seconds/speed 6.
- Add the peas, mint, eggs, flour, salt and pepper. Mix together 10 seconds/Reverse/speed 3.
- Heat a shallow frying pan and add a smear of oil. Cook teaspoonsful of the mixture on one side until nicely browned. Flip them over and cook the other side. Transfer the pancakes to paper towel as you go. Occasionally the mixture may be too wet because of the moisture in the zucchini; just add a dash more flour if you feel the need. Making the pancakes s just the start. There are unlimited options to finish it off, depending on your taste or what’s available. We used 200 grams of goat’s cheese, and a little relish (in this case beetroot relish), and tossed some rosemary flowers about to pretty it all up!
- To serve, dob a little goat’s cheese on each pancake making sure it sits up a little, don’t spread it flat. Top with the beetroot relish and a rosemary flower or any herb flower. A little cream cheese with smoked salmon is another delicious version that comes from the classic Blini and smoked salmon.