Post-Workout Potato and Cottage Cheese Pancakes
Ingredients
for the Potato Pancakes:
- 140 g potatoes, peeled and finely grated
- 50 g zucchini, finely grated
- 1 egg
- 1/2 shallot, chopped
- 1 tbsp fresh/dry dill
- 2 tbsp flour, (I use spelt flour but you can use plain wheat/coconut/oat flour)
for the Cottage Cheese Topping:
- 50 g cottage cheese
- 1 tbsp greek yogurt
- 1-2 radishes, chopped
- 1 tsp dill, chopped
- 1/2 shallot, finely chopped
- salt
- freshly ground pepper
Instructions
for the Potato Pancakes:
- Start by washing, peeling, and then grating the potatoes and zucchini.
- Drain the excess liquid using your hands, a towel, or a sieve.
- Place the grated potatoes and zucchinis in a large bowl and add the egg, half of a shallot, dill, flour of your choice, and salt and pepper to taste. Mix all the ingredients until combined.
- Separate the batter into equal sizes to create the pancakes.
- Heat a non-stick frying pan and fry the potato pancakes over medium heat for 2 minutes on each side.
for the Cottage Cheese Topping:
- Finely chop the other half of the shallot and radishes.
- Add the cottage cheese, the dill, greek yogurt, chopped shallot, and radishes to a small bowl.
- Season to taste with salt and fresh pepper and mix well.
- You can serve the pancakes warm or cold, with the cottage cheese topping on top.
Notes
- Make sure to drain any excess liquid. This way the batter will stick together better and it will make it easier for you to form the patties.
- Use fresh herbs, such as dill to make the pancakes taste brighter and fresher. If you don't have it, then you can add dry herbs.
- Use a non-stick frying pan to fry the high-protein potato pancakes. You can also add a drop of oil if you'd like to add some color to the pancakes.