urban odds & ends

Simple, yet delicious. This is the way I like my meals on weekdays, when I'm learning most of the time and there's no time for time-consuming preparations.

Zucchini Pancakes makes 4 pancakes
adapted from The Wednesday Chef

1 medium zucchini, shredded
100g feta cheese, crumbled
3 spring onions, thinly sliced
2 tbsp all-purpose flour
1 large egg
salt & pepper
oil

Mix the shredded zucchini with 1 tbsp salt, place in a colander and drain for about half an hour. Transfer to a clean kitchen towel and squeeze to release as much liquid as possible. In a large bowl combine the zucchini, egg, feta, spring onions and flour. Season with salt and pepper. Heat a large pan on medium high heat with 1-2 tbsp oil. By the time it's hot place the batter with a spoon in the pan making four pancakes and flatten them with a spatula.Fry until golden on each side - for about 7 minutes - until crisp.

I ate it with a simple yoghurt sauce, made with greek yoguhrt, a little lemon juice seasoned with salt and pepper. Yummy!

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