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Squeeze the excess liquid out of the grated courgette in a clean teatowel or robust paper towels.
In a bowl, add the courgette, corn nibs, spring onions, parsley, chilli sauce & salt & mix to combine.
Sprinkle the flour over & mix again.
Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.
Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.
Once a bit of a crust has formed, squish with a spatula & cook a bit longer.
Flip & cook on the other side.
Drain on paper towels & cook the next batch.
Eat while warm.. Squabble over the last one!