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.
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.
