Post-Workout Potato Pancakes With Cottage Cheese

Lunch

Serves: 1

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 tbsp. spelt flour

  • Salt and pepper to taste

  For the Topping:

  • 1/5 cup (50g) cottage cheese

  • 1 tbsp. natural yoghurt

  • 2 radishes, chopped

  • 1 tbsp. dill, chopped

  • ½ shallot, chopped

  • Step by Step Instructions

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 yoghurt. Season to taste with salt and pepper.

4. Serve the pancakes warm with the cheese mix on top.