I thought this was worth a try and tried to sell them in as ‘big, round chips’. Fail.
Here he is, complete with the hot pink manicure nursery gave him today (I’ll miss their sweet, random activities when he leaves – it’s like the kids run it. The other day all the children came up with a list of rules, like they live in a tiny commune – most involved trying to resist the urge to be violent). It was film night, Bert’s choice; Boss Baby (don’t bother).
1 small courgette (from our garden!), coarsely grated
Leaves of a spring of mint, finely chopped
25g (about a tablespoon) plain flour
25g grated Parmesan
Salt and pepper
2-3 tablespoons vegetable oil for frying
Mix everything but the oil together and heat the oil in a large frying pan till it’s good and hot. Drop in spoonfuls of mixture, flatten and fry for a couple of minutes on each side till golden.
A cheese and sweetcorn version of the pea and parmesan pancakes.
Serves 2.5 (Daddy’s home!)
100g self raising flour
150 ml whole milk
A couple of handfuls of grated strong cheddar
1 small tin sweetcorn, most of the liquid drained out
Strangely, this makes a lot more than the eight that the pea and parmesan mixture makes – I think the extra liquid from the sweetcorn and extra cheese explains it.
Combine all the ingredients and pop dessert spoons of the mixture in a hot pan that’s been greased with a smigeon of butter. They need a couple of minutes on each side till they’re golden and feel firm under a spatula – you don’t want uncooked batter in the middle, so wait till they feel a little springy under pressure.
Also lovely with a thinly sliced leek that’s been sauted in butter in place of the sweetcorn.