Zucchini-Potato Pancakes with Radish Cream

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Zucchini-Potato Pancakes with Radish Cream
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
242
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories242 kcal(12 %)
Protein12.8 g(13 %)
Fat14.5 g(13 %)
Carbohydrates14 g(9 %)

Ingredients

for
4
Ingredients
1 bunch Radish
375 grams Quark (20% fat content)
4 tablespoons olive oil
Salt and peppers
1 Cress bowl
250 grams predominantly waxy potatoes and zucchini
1 pinch Nutmeg
How healthy are the main ingredients?
Radisholive oilzucchiniNutmeg

Preparation steps

1.

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. 

2.

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. 

3.

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.