Spicy zucchini pancakes with chickpeas, spinach, chili, curry and ginger
The legumes and chickpea flour make them a little heartier. Ginger, chilli and curry give the taste an original and spicy kick. The zucchini pancakes taste best as a side dish with a fresh salad and the lime yoghurt sauce.
- 600g courgettes
- 200g chickpeas, canned or cooked
- 1 slice ginger
- 1 chili pepper
- 50g spinach leaves
- 100g chickpea flour
- 1 tsp curry
- salt, to taste
- 1- 2 tbsp vegetable oil
- 1 lime
- 3-5 tbsp plain yoghurt
- Peel the courgettes and grate them into a sieve.
- Approx. Leave to stand for 10-15 minutes.
- Squeeze gently to remove excess liquid.
- Put the chickpeas in a bowl and mash lightly with a fork.
- Grate the ginger on a fine grater; one teaspoon is enough.
- Chop the chilli and spinach leaves.
- Add the courgettes to the bowl with the mashed chickpeas.
- Mix in the chili, ginger, spinach, chickpea flour, curry powder and salt and mix well.
- Mix the courgettes with a Cover with a lid or cling film.
- Place in the fridge for at least 30 minutes.
- Then shape into approx. 8-10 balls and then flatten them to form small puffs.
- Heat the vegetable oil in a frying pan on a medium-high heat.
- Fry the zucchini pancakes in it for about 3-4 minutes on both sides until golden.
- Wash the lime and grate the zest on a fine grater.
- Then mix the lime zest with the yoghurt.
- Serve the courgette pancakes with the yoghurt sauce.
If you like, you can leave some of the chickpeas whole. So put about ¼ of the chickpeas aside first and do not crush them and only add them later when mixing the dough. You can use cilantro or other herbs instead of spinach.
- cutting board
- cling film
- frying pan