For your free sample of my ’30 Days of Yes’ card set

courgette blinis


Amazing sunset picnic at Tunnel Beach. Good soul company, wild conversation and a harvest moon rising out of the water. We ate beetroot houmous & nasturtium pesto with celery sticks, balsamic beetroot and spinach salad and courgette blinis with cheese.

2 cups of grated courgette
1 tablespoon of chickpea flour
6 eggs
1 handful of chopped parsley
salt & pepper

Whisk the eggs and flour until smooth and stir in the courgettes. Fry small ladlefuls of the mixture in olive oil until golden brown on each side.



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