Gluten-Free Zucchini Pancakes with Minted Pea Dip : Foodwise

Ingredients

• 1 pound fresh English peas, shelled (about 1 cup shelled)
• 2 tablespoons to ¼ cup olive oil
• 1 tablespoon fresh mint leaves
• ¼ teaspoon sea or kosher salt
• Juice of ½ lemon
• Optional: ½ cup feta or ¼ cup grated parmesan cheese
• 2-3 medium zucchini
• Salt
• Olive oil for sautéing
• ½ onion, chopped or thinly sliced
• 1 large egg
• ¼ teaspoon freshly ground black pepper
• Optional seasonings: ¼ teaspoon each of dried dill; thyme, and/or oregano
• 4-5 tablespoons gluten-free flour without gums