Preheat oven to 200°C
Line a tray with baking paper and drizzle with oil
Grate 3 potatoes and 1 zucchini
In a big bowl, mix ¾ cup flour (6oz | 90g), ½ tsp Korean chili flakes, 1 garlic clove, and ½ cup water (4fl oz | 120ml)
Mix well
Spread the potato and zucchini mixture thinly on the baking sheet
Drizzle with oil
Bake for 30 minutes
Remove from oven and let cool for a few minutes
Serve with toppings of choice: cream cheese, wild rocket salad, spinach, chopped sun-dried tomatoes, caramelised onion chutney or chutney of choice, mushrooms etc
