Zucchini pancakes with horseradish dip

Grate the zucchini coarsely. Sprinkle the grated zucchini with some salt and let stand for about 5 minutes. Then squeeze the moisture out of the zucchini.

Mix the flour, eggs and zucchini into a batter. Add the garlic, shallot and oregano and season with salt and pepper.

Heat a dash of oil in a frying pan, spoon in a little batter and fry a pancake on a medium height in about 3 minutes on both sides until golden brown. Sprinkle with some cheese and fry the pancake for another 1 minute with the lid on the pan until the cheese has melted. Repeat until all the batter is finished.

Mix the yogurt with the horseradish and season with salt and pepper.

Serve the courgette pancakes with the horseradish dip and some rocket.