Make a a larger batch ahead of time and store in the fridge or freezer.

Post Work Out Potato Pancakes With Cottage Cheese
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Make a a larger batch ahead of time and store in the fridge or freezer. 
Post Work Out Potato Pancakes With Cottage Cheese
Print Recipe
Make a a larger batch ahead of time and store in the fridge or freezer. 
Servings Prep Time Cook Time
1serve 10minutes 10minutes
Servings Prep Time
1serve 10minutes
Cook Time
10minutes
Ingredients
  • Pancakes
  • 140 grams potatoes peeled and grated
  • 1 zucchini approx 50 grams, grated
  • 1 egg
  • 1/2 shallot chopped
  • fresh dill small handful, chopped
  • 15 grams spelt flour
  • Cheese
  • 50 grams cottage cheese
  • 15 grams plain Greek yoghurt
  • 2 radishes
  • fresh dill about 1 tbsp
  • 1/2 shallot chopped
Servings: serve
Ingredients
  • Pancakes
  • 140 grams potatoes peeled and grated
  • 1 zucchini approx 50 grams, grated
  • 1 egg
  • 1/2 shallot chopped
  • fresh dill small handful, chopped
  • 15 grams spelt flour
  • Cheese
  • 50 grams cottage cheese
  • 15 grams plain Greek yoghurt
  • 2 radishes
  • fresh dill about 1 tbsp
  • 1/2 shallot chopped
Servings: serve
Instructions
  1. 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.
  2. Heat up a dry non-stick frying pan and fry small pancakes for 3 mins, 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. Garnish with some radishes, cucumber and dill.

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