*Gluten Free
Ingredients
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
 
Method:
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