Zucchini Pancakes

Ingredients

1 kg		zucchini, grated
¼ cup	60 ml	grated parmesan
2		eggs
2		spring onions, finely chopped
3 clove		garlic cloves, crushed
4		basil leaves, chopped
150 g		Philadelphia Original
a few sprigs		parsley
1 pinch		nutmeg
to taste		black pepper and salt
1 tbsp	15 ml	butter
1 tsp	5 ml	olive oil

Drain the excess liquid from the grated zucchini by squeezing them in kitchen paper. Then sprinkle them with the salt. Leave them on paper again to drain for about 30 minutes, as the salt will cause them to release liquid again.
Combine the parmesan, eggs, spring onion, garlic, basil, nutmeg and black pepper in a bowl. Stir. Finally add the zucchini as well. Stir once more.
Heat the butter and olive oil in a pan over medium heat. Shape a pancake-like form from the zucchini mixture with your hands. Fry in the hot fat until golden on each side.
The pancakes are eaten while warm. Sprinkle with grated spring onion and parsley, and serve with a Philadelphia Original sauce.