Potato and Zucchini Pancakes

For the potato zucchini pancakes, peel the potatoes.

Clean the zucchini. Coarsely grate potatoes and zucchini and squeeze well. Mix in yolks, flour and herbs, season with salt, pepper and crushed garlic. Preheat the oven to 60 degrees.

Heat 3 tablespoons of oil in a frying pan, place half of the mixture in 4 heaps, flatten a little and bake until golden brown on both sides. Remove the pancakes and keep warm in the oven. Process the rest of the mixture in the same way.

For the sauce, cut the cress leaves from the stems. Mix sour cream with cress and season with salt and pepper.

Serve the potato and zucchini pancakes with the sauce.

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