*Gluten Free


  • 500g unpeeled zucchini, grated
  • 2 cups trimmed spring onions chopped
  • 4 eggs, lightly beaten
  • ½ cup chick pea flour (also known as channa dhal or besan flour)
  • ⅓ cup chopped fresh thyme (fresh dill would work well too)
  • ½ cup chopped fresh parsley
  • 2 tbsp chopped fresh tarragon
  • 1 tbsp lemon zest (optional but YUM!)
  • 1 tsp ground cumin
  • ½ tsp. sea salt
  • ½ tsp. ground pepper
  • 200g crumbled goats feta cheese (or block/farm   style cottage cheese for a lighter option)
  • 2/3  cup chopped walnuts
  • Olive oil for cooking



  • Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in a tea towel.
  • Combine zucchini, chopped spring onions, eggs, chick pea flour, chopped herbs, zest, cumin, salt and pepper in medium bowl. Mix well.
  • Fold in crumbled feta cheese and chopped walnuts into zucchini mixture.
  • Preheat oven to 160C. Place oven tray in oven.
  • Add a little olive oil to a non-stick frying pan and heat to medium-high. Working in batches, drop zucchini mixture into pan using a large spoon. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm.
  • Serve pancakes hot, with a nice cucumber and yogurt sauce such as Tzatziki.

Makes about 12 palm-sized pancakes

Clean Zucchini Pancakes