Corn & Zucchini Pancakes

The roasted tomatoes and smoked salmon gives it this dish an added flavour dimension and the cool yoghurt dressing gives adds a bit of zing. All up, this recipe should take around 30 mins to make.

Ingredients

• 2 Large Tomatoes
• 1 cup self-raising flour
• 1 cup low fat milk
• 1 egg
• Pinch salt
• 1 large zucchini, grated
• 4 smoked salmon slices
• 1 large can corn drained
• ½ cup plain natural low fat yoghurt
• 15 mint leaves chopped
• 1 teaspoon fresh lemon squeezed
• 1 teaspoon Dijon mustard
• Cooking spray

Method

1. Preheat oven med heat.  Slice tomatoes into 2 chunky slices.  On your baking tray, lined with baking paper, cook tomato for 20 mins, turning at 10 min mark. Set aside.
2. In a large bowl sift your flour and salt.  With a whisk mix in your egg and milk, season with some cracked pepper. Mix your corn and grated zucchini.
3. Heat non-stick fry pan, spray with cooking spray and with a cup pour in ¼ mixture cook for 2 minutes or until starts to bubble then flip gently and cook a further 3-4 minutes.  Test with a skewer in centre to see if cooked.  Place on a oven tray and keep warm in oven until all are done.
4. Mix yoghurt, lemon, chopped mint and Dijon mustard in a jug, set aside.
5. Place 2 pancakes on each plate then slide on 3 slices of tomato, 2 slices smoked salmon and some lettuce leaves.
6. Drizzle the yoghurt mixture over the pancakes.
7. Serve immediately.