serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 large zucchini
- 1 egg
- 1 tbsp tapioca flour
- 100 g mushrooms, sliced
- 1 tsp butter
- 1 tsp olive oil, plus extra to fry
- 1 garlic clove, grated
- ¼ cup chopped fresh herbs of your choice
- 1 tbsp sour cream
- sprig of coriander, chives, to serve
Instructions
- Finely grate zucchini into a bowl. Add a pinch of salt and stir through.
- Use hands to carefully squeeze grated zucchini, turning occasionally, to remove excess water. Place zucchini in a clean bowl and discard residual water.
- Add egg and tapioca flour to zucchini and use a spatula to mix gently until it binds together to form a batter.
- Coat a crêpe pan or frying pan with a small amount of olive oil, ensuring it is evenly coated. Place on medium heat so the tortilla cooks evenly without burning.
- Pour half of batter into heated pan. Using the back of a spoon, spread the batter to flatten the tortilla into a thin pancake shape. Cook for 1 minute, or until golden. Turn and cook on the other side for about 30 seconds, or until cooked. Repeat with remaining batter.
- Meanwhile, heat butter, olive oil and garlic in a small frying pan on medium heat. Add mushroom and cook for 4–5 minutes, or until soft. Stir through chopped herbs.
- Serve tortillas with mushroom, sour cream, chives and coriander.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
