Zucchini-Potato Pancakes with Radish Cream
For the radish cream: Rinse the radishes, thinly slice 2-3 for garnish and cut the rest into thin strips. Whisk the quark and 1 teaspoon of olive oil together until smooth. Season with salt and pepper and stir in the radish strips.
For the zucchini-potato pancakes: Rinse the zucchini and cut into thin strips about 3 cm (approximately 1 inch) in length. Peel and coarsely grate the potatoes, place in a clean tea towel and squeeze out the excess water. Mix the zucchini and potatoes together and season with salt, pepper and nutmeg.
Heat a bit of the remaining olive oil in a non-stick pan and spoon several tablespoons of the zucchini-potato mixture in. Cook until golden brown on both sides, remove from heat, cover with aluminum foil to keep warm and continue with the remaining zucchini-potato mixture. Serve the zucchini-potato pancakes with cress, the reserved sliced radishes and radish cream.