WHAT YOU NEED:
Pancakes:
5 oz. (140g) potatoes, peeled and grated
1.8 oz. (50g) Courgette, grated
1 egg
½ shallot, chopped
2 tbsp. dill, chopped
2 tbsp. spelt flour
Cheese:
1.8 oz. (50g) cottage cheese
1 tbsp. natural yogurt
2 radishes, chopped
1 tbsp. dill, chopped
½ shallot, chopped
WHAT YOU NEED TO DO:
Wash, peel and grate the potatoes using the fine grooves. Wash and grate the courgette 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.
Nutrition per serving:
502 kcals 20g Fats
56g Carbs 28g Protein