Sesame & chilli pancakes with tzatziki

• gluten-free flour↗100g g

  (we used Doves Farm, widely available)

• egg↗1
• soya yogurt150ml ml
• red chilli↗1 green and 1

  deseeded and finely chopped

• spring onions↗1 bunch

  finely sliced, plus extra to serve

• chopped coriander2 tbsp tbsp
• sesame seeds↗1 tbsp tbsp
• oila little

  for frying

• Greek yogurt↗150g g
• cucumber↗13cm/5in

  deseeded and grated

• chopped mint2 tbsp tbsp

Step-by-step instructions

1. 1

   Whizz the flour, egg, yogurt and 2 tbsp water together in a food processor to form a smooth batter. tip into a bowl, then stir in the chillies, spring onions, coriander and sesame seeds. Cover and chill until required.

2. 2

   To make the tzatziki, mix the yogurt, cucumber and mint together, season to taste, then chill.

3. 3

   Heat a small frying pan with a splash of oil, wiping out excess oil with kitchen paper. fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned. tip onto a plate and keep warm. pile onto a large platter, top with a dollop of tzatziki and some extra sliced spring onions and serve warm.