Ingredients

• 170g cottage cheese
• 2 large eggs
• 50g cornflour
• 1⁄2 tsp baking powder
• 1⁄2 tsp salt
• 1 medium zucchini (200g), coarsely grated & water squeezed out
• 100g sweet potato, coarsely grated
• 2 spring onions, thinly sliced, plus extra to serve
• 2 tbs Greek yoghurt
• 1 long red chilli, thinly sliced, to serve (optional)

Method

Whisk cottage cheese, eggs, cornflour, baking powder and salt in a bowl until smooth. 

Add zucchini, sweet potato and spring onions and mix well.

Heat a large non-stick fry pan over medium heat. Using a half cup measure, divide mixture into 6 even pancakes and cook for 3 minutes each side until golden and cooked through.

Divide pancakes between serving plates and top with yoghurt, extra spring onion and chilli (optional) to serve.