Carrot and Zucchini Pancakes with Herb Toppings

For the herb curd, mix the curd in a bowl with milk and lemon juice until smooth. Fold in the mixed herbs and season to taste with salt and pepper. Wash and clean the zucchini and carrots, grate coarsely and squeeze well with both hands.

Put them in a bowl and mix in flour. Whisk the egg with chopped rosemary and oregano, salt, pepper and nutmeg and stir vigorously into the vegetables. Season the pancake batter again to taste. Heat the oil in a non-stick frying pan and place the vegetable mixture as small heaps in the hot fat, press flat and fry the pancakes for about 2 minutes on each side until they are golden brown. Drain the fried pancakes briefly on paper towels and serve with the herb topping.

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