For a nutritious and satisfying post-workout meal, these potato pancakes with cottage cheese provide the perfect balance of protein and carbs. Combining grated potatoes and zucchini with fresh dill and a touch of spelt flour, these pancakes are both hearty and wholesome. Topped with creamy cottage cheese, yoghurt, and crunchy radishes, this dish is an ideal way to refuel after a workout while still enjoying a light, flavourful meal.
Serves 1
Ingredients:
For the pancakes:
- ⅝ cup (140g) potatoes, peeled and grated
- ¼ cup (50g) courgettes, grated
- 1 egg
- ½ shallot, chopped
- 2 Tbsp dill, chopped
- 2 Tbsp spelt flour
For the topping:
- 50g cottage cheese
- 1 Tbsp natural yoghurt
- 2 radishes, chopped
- 1 Tbsp dill, chopped
- ½ shallot, chopped
Method:
Wash, peel and grate the potatoes using the finest grooves. Wash and grate the courgettes 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 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 yoghurt. Season to taste with salt and pepper.
Serve the pancakes warm with the cheese mix on top.