Zucchini and potato cakes with cottage cheese dip

Ingredients for 4 servings:

• 400 g potatoes, floury
• salt water
• 1 egg(s)
• 1 m.-large zucchini
• 100 g flour
• salt and pepper
• nutmeg
• 1 tsp herbs, Italian
• 3 tbsp oil
• 250 g cottage cheese
• 50 g cream cheese
• 50 g natural yogurt
• 2 cloves garlic
• Salt
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, trim, and coarsely grate the zucchini. Wash, peel, and quarter the potatoes, and cook in salted water for about 15 minutes. Drain and press them through a potato ricer while they are still hot. Add the egg and season generously with salt, pepper, nutmeg, and the Italian herb mix. Add enough flour so that the dough is no longer sticky (depending on the type of potato used). Squeeze the grated zucchini into a kitchen towel and mix it with the potato dough. Form small cakes from the mixture and fry in hot oil until golden brown on both sides. Remove from the bowl and drain on kitchen paper. For the dip, mix the cottage cheese with the cream cheese and natural yogurt. Peel the garlic cloves and press them through a garlic press, then add them to the cottage cheese. Season with salt and cayenne pepper. Arrange the zucchini and potato cakes on plates with the dip and serve. Serve with a green leaf salad.