Post-Workout Potato Pancakes with Cottage Cheese
Vegetarian | Quick
Serves 1
Prep Time10 Mins
Cooking Time10 Mins
502
kCal
20g
Fats
56g
Carbs
28g
Protein
Ingredients
For the Pancakes:
5/8 cup (140g) potatoes, peeled and grated
¼ cup (50g) zucchini, grated
1 egg
½ shallot, chopped 2 tbsp. dill, chopped
2 tosp. spelt flour
For the Topping:
1/5 cup (50g) cottage cheese
1 tbsp. natural yogurt
2 radishes, chopped
1 tbsp. dill, chopped
½ shallot, chopped
Method
Instructions:
Wash, peel and grate the potatoes using the fine 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.
Heat up a dry non-stick frying pan and fry small pancakes for 3 mins, 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.
For the Pancakes:
5/8 cup (140g) potatoes, peeled and grated
¼ cup (50g) zucchini, grated
1 egg
½ shallot, chopped 2 tbsp. dill, chopped
2 tosp. spelt flour
For the Topping:
1/5 cup (50g) cottage cheese
1 tbsp. natural yogurt
2 radishes, chopped
1 tbsp. dill, chopped
½ shallot, chopped
Instructions:
Wash, peel and grate the potatoes using the fine 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.
Heat up a dry non-stick frying pan and fry small pancakes for 3 mins, 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.