Wash, peel and grate the potatoes using the fine grooves. Wash and grate the zucchini as well. Place in a bowl and add in the egg, shallot, dill, flour and salt & pepper. Mix well until combined.   Heat up a dry non-stick frying pan and fry small pancakes for 3 mins, then flip and fry for another 1 minute.   Finely chop the radish and the other half of the shallot. Mix in with the dill, cheese, and yogurt. Season to taste with salt and pepper.   Serve the pancakes warm with the cheese mix on top. Key Features • Vegetarian • High protein • Quick and easy to make • Portable