Potato and Vegetable Pancakes

For the potato-vegetable pancakes, coarsely grate cooled, cooked potatoes with a kitchen grater, wash zucchini and also coarsely grate. Loosely mix everything together with fresh cheese and spices, form patties and coat in flour, egg and breadcrumbs.

Bake the potato-zucchini loafs in a frying pan in fat until golden brown and drain well on kitchen roll. Serve the potato-vegetable pancakes with garlic cream or chive sauce.

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