Potato and Zucchini Pancakes with Feta Cheese Dip

2.51
★★★☆☆
(51 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 4 people

🍓 Ingredients

1 bag PFANNI mashed potatoes
1 small Zucchini (approx. 170 g)
100 grams Flour
1 teaspoon KNORR Kraeuterlinge
1 teaspoon Baking powder
  Pepper
400 milliliters Milk ca
2 Eggs
300 grams Yogurt
200 grams Feta cheese
2 tablespoons MAZOLA germ oil
1 tablespoon MAZOLA olive oil
1 Garlic clove
possibly Salt
  Cayenne pepper

🍽 Instructions

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


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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kcal
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kJ
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📝 Recipe Overview


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