Potato pancakes with yogurt and herbs

4 servings

35 minutes

Potato pancakes with yogurt and herbs are a delicate, aromatic dish with a crispy crust and soft, juicy center. The recipe is based on European traditions of preparing potato dishes but includes fresh vegetables that add lightness and subtle flavor nuances. The pancakes are baked in the oven, making them less greasy, while natural yogurt with herbs adds zest and freshness. This is a great dish for breakfast or a light dinner that can be served as an appetizer or a side to meat and fish. They can be complemented with various sauces – such as garlic or tomato – to enjoy their rich flavor and texture.

Energy value per serving

• Calories: 282
• Proteins: 10.4g
• Fats: 14.5g
• Carbohydrates: 28.5g

Ingredients

• Chicken egg: 2 pc
• Wheat flour: 3 tbsp
• Potato: 3 pc
• Zucchini: 1 pc
• Carrot: 1 pc
• Vegetable oil: 2 tbsp
• Natural yoghurt: 200 g
• Green onions: to taste
• Chopped parsley: to taste
• Chopped dill: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash, peel, and grate the potatoes on a coarse grater. Grate the zucchini and carrot as well.

   Required ingredients:

   • Potato: 3 pieces
   • Zucchini: 1 piece
   • Carrot: 1 piece

2. In a large bowl, mix all the grated vegetables (zucchini, potatoes, carrots). In a separate bowl, combine the eggs and flour, season with pepper and salt, and whisk lightly to avoid lumps. Add the egg mixture to the vegetables and mix well.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Wheat flour: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Preheat the oven to 180–200 °C. Line a baking tray with parchment paper and grease the paper with vegetable oil. Then, using a small ladle, scoop the vegetable mixture and form round pancakes (7 cm in diameter) on the paper.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

4. Use the back of a ladle to smooth the surface of the pancakes and brush them with vegetable oil. Do not pour the mixture too thinly, or it will be difficult to remove the pancakes from the paper later.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

5. Place the baking tray in the oven for 7 minutes. Then take it out, flip the pancakes, and bake for another 7 minutes. The pancakes should be cooked to a golden crust.

6. While the pancakes are in the oven, add onion, parsley, dill (or any other herbs to taste) to the yogurt.

   Required ingredients:

   • Natural yoghurt: 200 g
   • Green onions:  to taste
   • Chopped parsley:  to taste
   • Chopped dill:  to taste

7. Serve the pancakes hot, place the yogurt with herbs in a separate sauce dish.