King prawn, spinach and courgette crispy pancakes

These vegetable fritters pair perfectly with the juicy prawns, tzatziki and pickled red onions and are gluten free. They are packed with vegetables and can be enjoyed as a side or main. Feel free to be more flexible with your favourite herbs and spices. You may want to add chilli or curry powder to make extra spicy pancakes.

Ingredients

• 2 courgettes (approx. 325g), finely grated
• 30g spinach, finely chopped
• Half pack mint leaves, sliced thinly
• 4 eggs
• 25g Parmesan, finely grated
• 25g chia seeds
• Salt and freshly ground black pepper
• Olive or vegetable oil for cooking
• 40g watercress
• 150g Extra Large Peeled Madagascan Prawns
• 1 small cucumber (125 g), grated
• 200g Greek-style yoghurt
• Cracked black pepper
• Half pack dill sprigs

Pickled red onions

• 1 red onion, finely sliced into rings
• 125 ml white wine vinegar
• Flaky salt
• Cracked black pepper

Method

To make the spinach and courgette crispy pancakes

1. Place the grated courgette between sheets of absorbent kitchen roll and press to remove any excess moisture.
2. In a large bowl combine the courgette, spinach, mint, eggs, Parmesan, chia seeds, salt and pepper and allow to stand for 25-30 minutes.
3. Heat an 8 inch (20cm) frying pan over a medium/low heat. Add a little oil and about 75g mixture or a large ladleful. Spread the mixture to cover the base of the pan.
4. Cook for 6-8 mins each side until golden. Remove from the pan and place on a sheet of baking parchment. Repeat with the remaining mixture, adding more oil if necessary, to make 4 pancakes.

To make the pickled red onions

1. Place the onion, vinegar, salt and pepper in a ceramic bowl and allow to stand for 20 minutes.
2. While the onions are pickling make the tzatziki. Place the grated cucumber between absorbent kitchen roll and press to remove any excess moisture. Transfer to a glass or ceramic bowl and add the yoghurt, pepper & dill and mix to combine.
3. Divide the pancakes between serving plates and spread with the tzatziki. Top with watercress, prawns and pickled onions and cracked black pepper