Preparation time: cca. 25 minutes (plus baking time)
Per portion cca. 152 kcal / 636 kJ
15 g P, 18 g F, 18 g CH
- 250 g zucchini
- 200 g sheep’s cheese
- bunch of mixed herbs
- 2 eggs
- 50 g flour
- 1 tbsp cornstarch
- 20 g instant mashed potato
- 2 tbsp olive oil
- herb quark or tsatsiki to serve
- Wash, dry and trim the zucchini, then chop finely in a food processor. Crumble the sheep’s cheese and stir together with the courgettes. Wash the herbs, then shake dry and chop. Mix the zucchini and cheese with the eggs.
- Stir together the flour, cornstarch and instant mashed potato. Add to the zucchini and cheese, and stir until creamy. Heat the olive oil in a pan, then fry 8 crispy pancakes, one after the other. Serve with herb quark or tsatsiki.