Potato & Zucchini pancakes

Makes 15-20 squares

Ingredients

2 lb Potatoes

2 mediam zucchinis

2 tsp freshly ground pepper

2 cups shredded parmesan

1 1/2 tsp salt

2 egg whites

2 garlic cloves, minced

2 tsp fresh rosemary, chopped

1 tbsp olive oil

3/4 cup breadcrumbs 

1/2 cup sour cream or cream cheese

1 lemon juice

1 lemon zest

Procedure

1. preheat the oven at 450 degree Fahrenheit.

2. Peel and shred all the potatoes. Shred the zucchinis. Take them in a kitchen towel and squeeze tightly in order to get out all the excess water and make it pat dry.

3. Add all the other ingredients and 1 tsp chopped rosemary and mix it nicely.

4. On a hot pan drizzle some olive oil and pour all the potato mixture on it and spread it evenly. Drizzle some olive oil and some shredded parmesan. Cook it uncovered and undisturbed for 8-10 minutes on a medium flame until the bottom of the cake is crisp and golden brown.

5. Carefully slice the pancake without breaking on a baking sheet lined with parchment paper and bake it in a oven for 25-30 minutes until it forms nice golden crust on the top.

6. Cool it completely and cut it into 1-2 inches squares.

Garnish

1. For garnishing mix sour cream/ cream cheese with lemon zest, lemon juice and 1 tsp chopped rosemary.

2. Put 1 spoon of cream mixture on the top of each square and garnish with inserting a small branch of rosemary.