Courgette pancakes with tzatziki

These fluffy pancakes are good for any meal of the day:)




3 courgettes

1 red onion

Red chilli

2 egg

60 gm plain flour

1 tablespoon creme fraiche

1 teaspoon salt


olive oil



1. Grate courgettes on the largest holes of a grater into a colander. Let courgettes drain 30 minutes.

2. Thinly slice the onion and chilli.

3. Using hands, squeeze as much liquid from the grated courgettes as possible.

4. In a bowl whisk eggs, stir in the grated courgettes, the sliced onion, chilli, flour, creme fraiche and mix well to make a thick batter. Season.

5. Heat a non-stick frying pan and fry spoonfuls of the batter mix, cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to a plate.










150g Greek yoghurt

1/2 cucumber

2 – 4 crushed garlic cloves

1 tbsp olive oil

1 tsp lemon juice

1 tsp chopped or dried mint (or dill)

1/2 tsp salt

Pepper to taste



1.Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.

2. Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).

3. Combine all the ingredients and mix thoroughly.

4. The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.

5. If Greek yoghurt is not available then you can make your own Greek style from plain yoghurt by suspending a sieve lined with cheesecloth over a bowl, adding the yoghurt and allowing it to drain for 2-3 hours, or longer if thicker yoghurt is preferred, in a refrigerator. A paper coffee filter can be used as an alternative to a cheesecloth, following the above method.