POST-WORKOUT POTATO PANCAKES WITH COTTAGE CHEESE

Serves: 1
Prep: 10 mins
Cook: 10 mins

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Nutrition per serving:

502 kcal 

20g Fats

56g Carbs 

28g Protein

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   What you need :     

For the pancakes:

• ⅝ cup (140g) potatoes, peeled and grated

• ¼ cup (50g) zucchini, grated

• 1 egg

• ½ shallot, chopped

• 2 tbsp. dill, chopped

• 2 tbsp. spelt flour

For the topping:

• ⅕ cup (50g) cottage cheese

• 1 tbsp. natural yogurt

• 2 radishes, chopped

• 1 tbsp. dill, chopped

• ½ shallot, chopped

  What do you need to do :     

  • 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.

  • Heat up a non-stick frying pan and fry small pancakes for 3 minutes, 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.