Peel the potatoes and grate finely with the zucchini. Mix with the salt and let stand for a few minutes. Squeeze out the excess water with your hands.

Finely chop the onion. Add to the zucchini potato mixture with the flour, starch and chili powder.

In a large pan, heat some oil over medium to high temperature. Add a heaped tablespoon of the mixture, press flat and fry for about 5 minutes on each side. Season with salt and pepper.

For the dip, finely chop the mint and mix with the remaining ingredients to a smooth mixture. Serve with the pancakes.