Courgette pancakes

Per person/2 pancakes:

• 1 courgette, coarsely grated
• 30 mature cheddar, finely grated
• 2 medium freerange eggs
• paprika
• Worcester sauces
• salt and pepper
• Frylight

Lightly whisk eggs until yokes and whites are combined, season with salt, pepper, paprika and Worcester sauce to taste. Combine with the courgettes and cheese; the texture will be quite a sloppy batter.

Ladle into a hot frying pan liberally sprayed with Frylight and spread to a disc about the size of a side plate. Cook until minimal runny egg is left on top. Turn onto a side plate and flip, continue to cook until brown on both sides. Repeat for second pancake.

These are nice because the courgettes are still a little crunchy adding texture. It also just occurred to me that as long as you take care of the cheese and cooking spray, they are gluten-free and vegetarian.