Zucchini Potato Pancakes with Smoked Salmon

6 SERVINGS

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INGREDIENTS

500 g potatoes (cooking type C)
500 g zucchini (1 large piece)
1 teaspoon dried marjoram
4 eggs
1 clove of garlic (crushed)
110 g finely ground oats
4 tablespoons olive oil

INGREDIENTS FOR THE DIP

500 g Greek yogurt (5% fat)
1 handful of fresh dill
400 g smoked salmon
Salt
Pepper

MIGHT BE USEFUL

Cooking utensils

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INSTRUCTIONS

1
Peel the potatoes, wash them together with the zucchini, and grate both ingredients on a coarse grater. Transfer the strips to a sieve, place the sieve over a larger bowl, and let the excess water drain. Then pour off the water and mix the grated potatoes and zucchini in the same bowl with marjoram, eggs, crushed garlic, and oats.
2
Heat olive oil in a pan, form patties from the potato mixture the size of your palm, and fry them in the pan over low heat – 1.5 minutes on one side and 1 minute on the other side is enough.
3
Prepare the dill dip separately: chop the dill finely and mix it with Greek yogurt, a pinch of salt, and a pinch of pepper.
4
Serve the finished potato pancakes with the prepared dip and slices of smoked salmon.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová