For the zucchini pancakes with herb cream cheese, cut the zucchini and potatoes into small pieces and puree finely in a stand mixer. If necessary, add a little water.
Add eggs, salt and flour and blend again. If the dough is too thin, add a little more flour. Heat olive oil in a frying pan and pour in 3-4 portions of batter with a ladle.
Fry the pancakes until light brown on both sides and keep warm. Do the same with the rest of the batter. The amount of batter is enough for 12-14 pancakes.
Cut peppers into small cubes, finely chop chili and garlic. Mix cream cheese with peppers, chili, garlic and herbs and season with salt.
Assemble 2-3 pancakes with the herb cream cheese and serve the zucchini pancakes with herb cream cheese sprinkled with fresh herbs.