Every year I plant a couple of courgette plants in my garden, and every year I forget quite how prolific they are! So this week when I had 5 needing to be used up, I created this super-easy throw together meal of courgette pancakes with Asian dipping sauce. Even the non-courgette fan teenager enjoyed them!

For the pancakes:

4-5 medium courgettes, grated

1 egg

1 cup flour (I used ordinary, but gluten-free or chickpea flour would work really well here)

Big bunch of chives, chopped

2 spring onions, chopped

Pinch salt and pepper

1 cup soda water

1 T coconut oil

Mix all the ingredients together until you have a thick pancake batter. Heat oil in a non-stick pan, and spread 1/4 of the mixture over the bottom of the pan. Cook until the underneath is set, then slide it out onto a plate and invert it back into the pan to cook the other side.

Repeat 3 more times with the remaining batter. Cut into wedges and serve with dipping sauce.

For the sauce:

2 T light soy sauce

2 T rice wine vinegar

1 t sesame oil

1 small fresh chilli, sliced

2 cloves garlic, crushed

Mix all the sauce ingredients together and serve in a small dipping bowl.