Post-Workout Potato Pancakes With Cottage Cheese
Prep Time:
10
Cook Time:
10
Serves:
1
Link:
Ingredients
For the pancakes:
5⁄8 cup (140g) potatoes, peeled and grated
1⁄4 cup (50g) zucchini, grated
1 egg
1⁄2 shallot, chopped
2 tbsp. dill, chopped
2 tbsp. spelt flour
For the topping:
1⁄5 cup (50g) cottage cheese
1 tbsp. natural yogurt
2 radishes, chopped
1 tbsp. dill, chopped
1⁄2 shallot, chopped
Instructions
1. 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.
2. Heat up a non-stick frying pan and fry small pancakes
for 3 minutes, then flip and fry for another 1 minute.
3. 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.
4. Serve the pancakes warm with the cheese mix on top.