1. clean zucchini, wash and grate coarsely on a vegetable grater.
Mix the contents of the bag of mashed potatoes with flour, baking powder, herbs and pepper in a bowl.
2. crack eggs into a measuring cup and add milk to 1/2 l (500 ml). Add egg milk to mashed potato mixture, mix, stir in zucchini flakes and let swell for 2 minutes. 3. one by one, in a coated pan, bake palm-sized cakes in hot sprouting oil over medium heat.
For the dip, crumble feta cheese, mix with yogurt and olive oil.
Peel the garlic and add it.
Season with cayenne pepper and salt, if desired.
Energy and Nutrient Content: 1 of 4 servings:
Energy (kcal): 504
Energy (kJ): 2109 Protein (g): 22
Carbohydrates (g): 27
Fat (g): 43