Leek Pancakes

• 3 courgette Medium
• 3/4 cup chickpea flour
• 6 sundried tomatoes medium, finely chopped
• 2 teaspoons capers
• parsley Flat
• salt
• oil for frying

1. Sit a sieve on top of a larger bowl so that their is room for liquid to drain through and collect in the bowl. Using the large holes on a cheese grater, grate the courgette into the sieve. Sprinkle the salt over the courgette then lightly toss the courgette with your hands.
2. Set aside for 10 minutes while you are preparing the rest of the ingredients. The salt will draw out some of the liquid in the courgettes, intensifying the flavour.
3. Now you can add chickpea flour, sundried tomatoes, capers and flat parsley and mix thoroughly.
4. Heat a large non-stick frying pan with oil over a medium heat. Add, by the tablespoon, patties of the courgette mixture to the hot pan and fry without moving for about 3 minutes, so they form a golden brown crust underneath. Carefully flip them over. Continue to cook until golden brown and crisp on each side, turning once or twice more if you need to. Remove and drain off any excess oil on kitchen paper. Sprinkle over a little salt, pepper and flat parsley. Serve on warm plate.

courgette, chickpea flour, tomatoes, capers, parsley, salt, oil

Taken from www.yummly.com/recipe/Leek-Pancakes-1575607 (may not work)