Zucchini Pancake

• 5 large eggs
• 1/2 cup (80 gr) chickpea flour
• 1 small-medium zucchini, grated
• 1/2 tsp salt + pepper to taste
• 1 Tbsp. ghee or olive oil
• 1 Tbsp. cumin seeds
• Sauce of choice (A few suggestions are below)
• Ginger Chutney and/or Mango Salsa (recipes below)
• Fresh corn salsa
• Cucumber, mint, and lime salad
• Sauces from the archives, namely Smoky Green Sauce, Italian Tomato Salsa, Chimichurri, Roasted Red Pepper Sauce

Ginger Chutney

• 20 gr. fresh herbs - a mix of coriander and mint
• 1 garlic clove, crushed
• 1 red chili (or depending on preferred spice level)
• 1 thumb size piece of ginger, peeled
• Juice of 1/2 lemon
• 1/4 tsp. salt
• 4 Tbsp. extra-virgin olive oil
• 2 Tbsp. water
• 1/2 tsp.  - 1 tsp. honey

Pulse herbs, garlic, and chili together in the bowl of a mini food processor, until minced finely. Grate in ginger and add remaining ingredients. Blend until you get a smooth sauce. Taste and adjust for salt, spice, and sweet.

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Mango Salsa

• ‍1 mango, peeled and diced
• 1/2 small bunch cilantro, chopped
• 1 scallion, thinly sliced
• 1 chili, minced
• Juice from 3/4 lime
• Drizzle of extra-virgin olive oil
• Big pinch of salt

Stir all ingredients together in a medium bowl. Taste and adjust for salt, acidity, and spice. This is good to make in advance to allow all the flavors to marinate together.