Serves: 1

Prep: 10

Cook: 10 mins

Nutrition per serving:

502 kcal         

20g Fats 

56g Carbs       

28g Protein

What you need:

For the pancakes:

  • ⅝ cup (140g) potatoes, peeled and grated
  • ¼ cup (50g) zucchini, grated
  • 1 egg
  • ½ shallot, chopped
  • 2 tbsp. dill, chopped
  • 2 tbsp. spelt flour

 For the topping:

  • ⅕ cup (50g) cottage cheese
  • 1 tbsp. natural yogurt
  • 2 radishes, chopped
  • 1 tbsp. dill, chopped
  • ½ shallot, chopped 

What you need to do:

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 & 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.