These potato pancakes are great to make ahead and have as a quick lunch either in the office or at school. They would equally work for breakfast or a speedy dinner. Bringing it with you? Put the topping in a separate container and assemble when you are eating it.
Cottage cheese is high in protein, essential nutrients and a great pick for your gut. As with other fermented foods, cottage cheese often delivers probiotics but check the package labels for live and active cultures to make sure. It is low in calories, has a mild flavour and contains casein protein, that may promote muscle gain, and prevent muscle breakdown.
SERVINGS: 1
INGREDIENTS:
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
METHOD:
Wash, peel and grate the potatoes using the finest grooves. Wash and grate the zucchini and squeeze out some of the liquid . 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 and a handful of green leaves on the side.
* Make it gluten-free by substituting spelt flour with brown rice flour or gluten-free flour.
** Make it dairy free by removing cottage cheese and replacing yoghurt with coconut yoghurt, adding dill, radishes and shallot to it with a squeeze of lemon. Serve with smoked salmon.
