Post-Workout Potato Pancakes With Cottage Cheese
Ingredients
- 5/8 cups potatoes (140g) (peeled and grated)
- 1/4 cup zucchini (50g) (grated)
- 1 egg
- 1/2 shallot (chopped)
- 2 tablespoons dill (chopped)
- 2 tablespoons spelt flour
- 1/5 cup cottage cheese
- 1 tablespoon natural yogurt
- 2 radishes (chopped)
- 1 tablespoon dill (chopped)
- 1/2 shallot (chopped)
For the topping
Instructions
- 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.
- Heat up a non-stick frying pan and fry small pancakes for 3 minutes, then flip and fry for another 1 minute.
- 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.
- Serve the pancakes warm with the cheese mix on top.