Potato and Zucchini Loaf

Peel the potatoes and boil them in hot water for about 20 minutes. Meanwhile, wash and coarsely grate the zucchini. Squeeze the shaved zucchini well with your hands so that excess water is lost.

Once the potatoes are cooked, press them through a potato ricer or grate them coarsely with a kitchen grater.

Wash the parsley and chop the leaves finely.

Mix the potatoes with the grated zucchini and add the cream cheese, flour and parsley. Season with salt, pepper and a pinch of nutmeg.

Shape the mixture into flat loaves of the same size. If the mixture is difficult to shape, simply add another 1-2 tablespoons of flour.

Turn each loaf first in flour, pull it through the beaten eggs and finally roll it in breadcrumbs.

Heat oil to the height of your thumb in a frying pan and fry the breadcrumbs until they float.

Preparation Tip:

You can vary the loaves by mixing in some more shaved carrots.

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