Zucchini Pancakes with Microgreens

A light, savoury treat made from fresh courgettes.
Perfect with a handful of vibrant microgreens.

🔪 Ingredients

• 2 medium courgettes (zucchini), grated
• 2 eggs
• 60g plain flour
• 1 small onion, finely chopped
• 1 garlic clove, minced
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)
• A handful of red cabbage microgreens (plus extra for garnish)
• Optional: 2 tbsp grated cheese or crumbled feta

🍳 Instructions

1. Grate the courgettes and squeeze out excess moisture using a clean cloth or paper towel.
2. In a bowl, mix courgettes, eggs, flour, onion, garlic, salt, and pepper. Add cheese or feta if using.
3. Gently fold in the red cabbage microgreens.
4. Heat olive oil in a non-stick frying pan over medium heat.
5. Spoon the batter into the pan, forming small pancakes. Fry 2–3 minutes each side until golden.
6. Drain on paper towel if needed and keep warm while cooking the rest.

🌱 Serving Suggestion

Top with a dollop of Greek yoghurt or sour cream and a fresh sprinkle of microgreens. Serve warm with a simple salad or poached egg on the side.