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  • 4 - 6 large potatoes - peeled
  • 1 - 2 Zucchini
  • Salt and pepper
  • ½ cup parmesan cheese
  • 3 eggs
  • ¼ cup corn flour
  • Olive oil


  1. Place a large colander into a bigger mixing bowl and grate the potatoes and zucchini.
  2. Squeeze access juices out with your hands and then transfer mixture to another bowl.
  3. Add the eggs, salt n pepper, parmesan cheese and mix using your hands.
  4. Add the cornflour and mix again.
  5. Drizzle a little olive oil into a frying pan and grabbing a handful of mixture, place in clumps and press down with spatula.
  6. Flip over when brown.
  7. Serve immediately or let cool and place in fridge. Reheat in oven at 200C for about 10 minutes.


Making a batch of #potatoeandzucchini #pancakes for #dinner #tonight along side crockpot corned beef and salad.

A post shared by Lisa @ No Excuses (@lisanoexcuses) on

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