Potato and courgette pancakes with parsley quark

Name: Potato and courgette pancakes with parsley quark
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 500 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Potatoes; 250 g Courgette; 1 (60 g) Onion; 1 egg (size M); 2 tablespoons (15 g each) Flour; 3 tablespoons (10 g each) Oil; 1 package (150 g) gossamer chicken breast

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch Parsley
500 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Potatoes
250 g Courgette
1 (60 g) Onion
1 egg (size M)
2 tablespoons (15 g each) Flour
3 tablespoons (10 g each) Oil
1 package (150 g) gossamer chicken breast

Directions

1
Wash the parsley and dab dry. Pluck off the leaves and chop them, except for something to garnish. Mix quark and parsley and season with salt and pepper. Peel, wash and roughly grate the potatoes.
2
Put the potato mixture in a tea towel and squeeze out the water. Wash and clean the zucchini. Peel onion. Grate both roughly as well. Mix potatoes, zucchini, onion, egg and flour. Season well with salt and pepper.
3
Heat 1 tablespoon of oil in a coated frying pan. Add 4 x 2 tablespoons of mixture to the pan and press flat. Fry the buffers on each side for 2-3 minutes. Keep warm and continue until the mixture is used up.
4
Place potato and courgette pancakes on plates and serve with parsley quark and chicken breast slices. Garnish with parsley.