Light lunches – pea pancakes and zucchini fritters

Make these recipes for an easy light lunch, late breakfast or snack. They both use minimal ingredients and couldn’t be simpler to make.

Pea Pancake

Ingredients:

• 500 g peas
• ¾ cup oats
• 1/2 red onion
• 2 eggs
• salt and freshly ground black pepper, to season

Directions:

Blanch peas for 10 seconds in boiling water, strain and cool.

In a food processor add the oats and pulse until it reaches the consistency of wholemeal flour.

Add the peas, diced red onion and 2 eggs to the food processor and pulse until half the peas are blended. Season with salt and pepper and give it a stir.

Spray a hot non-stick pan with a bit of oil and fry about 1 cup of pea mix until golden brown. Flip over and repeat on the other side.

Serve with poached eggs, bacon, relish and some feta.

Zucchini Fritters

Ingredients:

• 2 large zucchinis (should be about 2 cups)
• 1 tablespoon corn flour
• 3 eggs
• salt and freshly ground black pepper, to season

Directions

Grate the zucchini into a bowl, then sprinkle in the corn flour and add the eggs. Beat together until smooth. Season with salt and pepper. If it’s too runny add a bit more cornflour.

Spray a hot non-stick pan with a bit of oil and fry large spoonfuls of the mixture. Flip over and repeat on the other side.

Serve with poached eggs, bacon, relish and some cream cheese.