Zucchini Pancakes With Spicy Salsa - cooking recipe

Ingredients

4 None tomatoes, quartered, deseeded and diced
1 None scallion, trimmed and finely sliced
2 None red chillis, halved, deseeded and finely sliced
1 clove garlic, peeled and crushed
1 None lime, grated zest and juice
6-7 tbsp olive oil
1 3/4 lb potatoes, peeled and coarsely grated
9 oz zucchini, coarsely grated
1 None onion, peeled and coarsely grated
1 medium egg
2 tbsp all purpose flour
1.5 oz Parmesan cheese, grated
1/4 tsp grated nutmeg
4 None basil leaves

Preparation

To make the salsa: gently mix the tomatoes, scallion, chilies, garlic, lime zest and 4 tablespoons of the oil in a bowl. Season to taste with salt, pepper, sugar and lime juice. Set aside.
To make the pancakes: pile the grated potato, zucchini and onion in a clean towel, bring the edges together to enclose it all and wring it tightly to squeeze out the juices into a bowl.
Beat the egg in a large bowl. Add the drained potato, zucchini and onion. Add the flour and Parmesan along with salt, pepper and nutmeg and mix in to make a fairly thick batter.
Heat 2-3 tablespoons of the oil in a large non-stick pan. Spoon 4 piles, each of 2 tablespoons of pancake mixture, into the pan and press them flat.\r\nCook for 2-3 mins each side. Keep them warm in the oven while you cook more batches until the mixture is used up.
Serve the hot pancakes piled up, topped with salsa and garnished with basil leaves.