1 Heat a little oil in a frying pan, add the shallot and
cook
on a gentle heat until translucent. Add the garlic and cook for 1 min or so – you can add a little water
if the pan is dry. Next add the turmeric, courgette, sweetcorn and chilli flakes, then season to taste.
Fry until the courgette is cooked through and the pan has dried out. Remove from heat, stir through the
spring onions, then set aside to cool.
2 In a bowl, mix together the flour and
Alpro Almond Unsweetened drink, then stir the cooled courgette mixture in.
3 Heat a clean frying pan until hot, add a little oil and
swirl round, then add a big spoonful of the courgette mixture and pat down into a small circle. Repeat
until the pan is full, but there is space between each pancake. Fry for about 5 mins, then flip and fry
again for 5 mins (adding drops of oil as you go, if the pan is dry). Once cooked, remove from the pan
onto kitchen paper to drain. Do this in batches until the mixture is used up.
4 Serve with cherry tomatoes, avocado slices, rocket leaves
and lemon wedges on the side.
PER SERVING 137 kcals – fat 7.3g – saturates 2.6g – carbs 14.8g – sugars 8.3g – fibre 1.5g –
protein 2.1g – salt 0.1g