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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.

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