Minced meat schnitzel with courgette pancakes and mint yoghurt

Spoon the lemon juice through the courgette asparagus.

Beat the eggs with salt, freshly ground pepper and lemon zest and spatulate the flour. Put the zucchini through it.

Heat 3 tablespoons of olive oil in a large frying pan and spoon in batter, with some space in between. Bake the pancakes at medium height until the top is almost dry. Turn them over and bake the other side golden brown. Keep them warm and fry the following pancakes.

Meanwhile, fry the meatballs in the remaining oil for 5-6 minutes per side.

Stir in fresh mint and add salt and freshly ground pepper to taste.

Serve the schnitzels with the mint yoghurt and the pancakes.