Courgette and Dill Cottage Cheese Pancakes
Savoury pancakes of grated courgette, cottage cheese and dill, golden outside and soft inside, with lemony yoghurt.
- Time35 min
- LevelEasy
- Costabout £1.07 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 431kcal
- 40.2gcarbs
- 12.4gof which sugars
- 21.8gfat
- 10.7gsaturates
- 19gprotein
- 6.1gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Toss the grated courgette with the salt and leave in a sieve for 10 minutes. Squeeze out as much water as you can with your hands or a clean tea towel.
10 min - 2
Beat the eggs in a large bowl. Stir in the cottage cheese, flour, baking powder, spring onions, most of the dill and the lemon zest. Fold in the courgette.
- 3
Heat a little of the oil in a large non stick frying pan over a medium heat.
- 4
Drop in heaped tablespoons of batter and flatten slightly. Cook for 3 minutes on each side until deep golden and set in the middle. Work in batches and keep the cooked ones warm.
3 min - 5
Mix the yoghurt with a squeeze of lemon and the last of the dill. Serve the pancakes hot with the yoghurt and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
