Summary

Ingredients

• 250 g zucchini
• 1 small onion (s)
• 0.5 ½ bunch dill
• 2 egg (s)
• 2 tablespoon flour (whole wheat flour)
• 1 teaspoon herbal salt
• Oil, for frying

For the sauce:

• 1 cup yogurt
• 1 cup sour cream or sour cream or crème frâiche
• some herbal salt (must be seasoned)
• 1 pinch (s) pepper
• parsley
• dill
• chives
• garlic

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Instructions

1. Wash, clean and grate the zucchini. Peel, wash and cut the onion into small cubes. Wash half a bunch of dill and finely chop the tips.
2. Now mix the eggs, wholemeal flour and herbal salt with the remaining ingredients well (don`t forget to taste !!). Bake thin cakes in the pan with the oil (medium setting).
3. Preparation for the herb sauce:
4. Wash parsley, dill and chives. Finely chop parsley, dill, chives and garlic (if desired).
5. Mix yogurt, sour cream (or whatever you have chosen), herbal salt, pepper, parsley, dill, chives, garlic (see above) well and season to taste.
6. The pancakes are best eaten hot, this is how they taste best.
7. And if you don`t like herbal sauce, you can also eat pears with it (preferably the canned ones).