Wellnessworks Recipes for Wellbeing

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POST-WORKOUT POTATO PANCAKES WITH COTTAGE CHEESEServes: 1Prep: 10 minsCook: 10 minsNutrition perserving:502 kcal20g Fats56g Carbs28g ProteinVQWHAT YOU NEEDFor the pancakes:• ⅝ cup (140g) potatoes,peeled and grated• ¼ cup (50g) zucchini,grated• 1 egg• ½ shallot, chopped• 2 tbsp. dill, chopped• 2 tbsp. spelt flourFor the topping:• ⅕ cup (50g) cottagecheese• 1 tbsp. natural yogurt• 2 radishes, chopped• 1 tbsp. dill, chopped• ½ shallot, choppedWHAT YOU NEED TO DOWash, peel and grate the potatoes using the finestgrooves. Wash and grate the zucchini as well. Place in abowl and add in the egg, shallot, dill, flour and salt andpepper. Mix well until combined to make the pancakebatter.Heat up a non-stick frying pan and fry small pancakesfor 3 minutes, then flip and fry for another 1 minute.Finely chop the radish and the other half of the shallot.Mix in with the dill, cheese, and yogurt. Season to tastewith salt and pepper.Serve the pancakes warm with the cheese mix on top.
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Page 17 and 18: WHAT YOU NEEDHIGH PROTEINBLUEBERRY
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Wellnessworks Recipes for Wellbeing

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