Zucchini Potato Pancakes with Smoked Salmon

Peel the potatoes, wash them together with the zucchini, and grate both ingredients on a coarse grater. Then transfer the shredded vegetables to a sieve, place the sieve over a larger bowl, and let the excess water drain. Subsequently, pour off the water and in the same bowl, mix the grated potatoes and zucchini with marjoram, eggs, crushed garlic, and oat flakes.

Heat olive oil in a pan, form palm-sized patties from the potato mixture, and fry them in the pan over medium heat – 1.5 minutes on one side and 1 minute on the other is sufficient.

Prepare the dill dip separately: finely chop the dill and mix it with Greek yogurt, a pinch of salt, and a pinch of pepper.