Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Roasted Beet & Goat Cheese Breakfast Potato Rösti
roasted beet & goat cheese take on breakfast potato rösti, with potato, beetroot, goat cheese and dill.
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- 25 min
- Calories
- 452 kcal
- Protein
- 17.7 g
- Carbohydrates
- 43.6 g
- Fat
- 24 g
- Fiber
- 7.3 g
Ingredients
- 180 g potato
- 115 g beetroot
- 55 g goat cheese
- 5 g dill
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the potato and goat cheese as needed.
- Grate and squeeze dry the potato; form a patty; pan-fry until crisp on both sides and top.
- Combine the potato with beetroot and goat cheese; season with dill and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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