Step 1

Squeeze the excess liquid out of the grated courgette in a clean teatowel or robust paper towels.

Step 2

In a bowl, add the courgette, corn nibs, spring onions, parsley, chilli sauce & salt & mix to combine.

Step 3

Sprinkle the flour over & mix again.

Step 4

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.

Step 5

Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.

Step 6

Once a bit of a crust has formed, squish with a spatula & cook a bit longer.

Step 7

Flip & cook on the other side.

Step 8

Drain on paper towels & cook the next batch.

Step 9

Eat while warm.. Squabble over the last one!