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Potato Pancake


  • 4 potatoes with firm flesh
  • 1 small zucchini
  • 2 tbsp. Flour
  • 2 tbsp. tablespoon brewer's yeast flakes
  • 2 eggs
  • 20g Butter
  • Salt
  • Pepper

Preparation steps

Peel and grate the potatoes and courgette using a vegetable grater that is not too fine.

Place them in a bowl, drizzle with lightly beaten eggs.

Mix then add the flour and brewer's yeast. Salt, pepper.

When the vegetables are perfectly coated, heat the butter in a skillet over very high heat. When foamy, pour a spoonful of the mixture into the pan.

Lightly spread the pancake with the back of the spoon and flatten it.

Let brown for about 5 minutes on each side, then reserve the galette between two plates. Repeat until the dough is used up.