Yellow Zucchini Grated Pancakes

Ingredients

• 1 handful dill
• 500 g yellow zucchini
• Salt
• 400 g mostly waxy potatoes
• 1 egg
• 2 tbsp spelt whole‑grain flour
• black pepper (freshly ground)
• nutmeg
• 4 tbsp rapeseed oil
• 250 g low‑fat quark
• 100 g Sour cream
• 1 tsp Lime juice
• 8 slices whole‑grain bread

Instructions

1. 1.

   Wash the dill, shake dry and trim the tips. Wash, peel and grate the zucchini coarsely. Salt it and let it sit for about 10 minutes to draw out water, then squeeze well. Peel and grate the potatoes. Wrap them in a damp kitchen towel and press to remove excess moisture. Leave the potato juice to settle, then pour off so that the sediment remains at the bottom of the bowl. Add the grated zucchini and potatoes with the egg and flour into the bowl with the potato starch and mix thoroughly. Season with salt, pepper and nutmeg.

2. 2.

   Drop spoonfuls of the mixture onto a non‑stick pan heated with oil, flatten them and fry 2–3 minutes until golden brown. Flip and cook another 2–3 minutes until done. Fry all pancakes in batches until golden brown. Drain on kitchen paper.