Post-Workout Potato Pancakes With Cottage Cheese
Ingredients
For the topping
Instructions
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Wash, peel and grate the potatoes using the finest grooves. Wash and grate the zucchini as well. Place in a bowl and add in the egg, shallot, dill, flour and salt and pepper. Mix well until combined to make the pancake batter.
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Heat up a non-stick frying pan and fry small pancakes for 3 minutes, then flip and fry for another 1 minute.
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Finely chop the radish and the other half of the shallot. Mix in with the dill, cheese, and yogurt. Season to taste with salt and pepper.
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Serve the pancakes warm with the cheese mix on top.