1 large zucchini (shredded)
1 medium size red onion (sliced thinly)
1 stalks spring onion (sliced thinly)
1 red chilli (sliced thinly)
1 green chilli (sliced thinly)
1 garlic (minced)
¼ tsp black pepper
½ cup plain flour
1 egg (lightly beaten)
1 tsp baking powder
¼ cup olive oil
3 tbsp water
chilli pineapple sauce:
2 red chillies
¼ cup canned pineapple
½ tbsp vinegar
½ tbsp lime juice
½ tbsp sugar
¼ tsp salt
In a food processor, blend all ingredients for chilli. Set aside.
In a bowl, add 1 tsp salt to the shredded zucchini. Leave to release all moisture from it.
Squeeze the excess water out of the zucchini.
Add all other ingredients to the zucchini.
Add lightly beaten egg. Mix well.
Heat up a pan over medium-low heat.
Add olive oil.
Add 1 heap Tbsp of zucchini batter. Leave it to cook slightly before gently flattening it. Continue to cook till light golden brown before flipping over.
Leave to cook. Remove from pan.
Serve with sauce