Potato pancakes don't have to be the typical fried pancake in oil. Let's try a healthier twist! This recipe combines zucchini for extra softness and a protein boost thanks to the cottage cheese and smoked salmon on top. It's the perfect post‑workout meal, ready in no time and absolutely delicious!

Shop ingredients

Organic Extra Virgin Olive Oil spray – 200 ml – cold-pressed, extra virgin cooking oil

£6.99

Nutrition (1 serving)

483 kcal
47 g carbohydrates
17 g fats
35 g protein

Per 1 portion

Fritters:

100 g potatoes
60 g courgette
1 egg
1 pinch dill
30 g wholegrain spelt flour
1 pinch salt
30 g onion
1 pinch olive oil spray

Topping:

100 g cottage cheese light
50 g smoked salmon
1 pinch dill
1 pinch salt

Instructions

Wash, peel and grate the potatoes on a fine grater. Wash and grate the zucchini. Place in a bowl and add the egg, finely chopped onion, dill, flour, salt and pepper. Mix well and form a dough.
Heat a frying pan and spray it with oil spray and fry the small pancakes on both sides over a low heat until golden brown.
Serve warm with salted cottage cheese, smoked salmon and dill.
So enjoy!

Products used in the recipe