Wash and coarsely grate the zucchini, salt a little and let stand for a few minutes.
In the meantime, peel the potatoes and press them through a potato press or grate them coarsely with a kitchen grater.
Squeeze the shredded zucchini well with your hands so that excess water is lost.
Wash the parsley and chop the leaves finely.
Mix the potatoes with the grated zucchini and add the cream cheese, flour and parsley. Season with salt, pepper and a pinch of nutmeg.
Shape the mixture into equally sized, flat loafs.
Dredge each loaf in flour, then pass it through the beaten eggs and finally roll it in breadcrumbs.
Spray or brush the potato-zucchini loafs with oil, place in the basket of the Philips Airfryer and bake in the Philips Airfryer at 180 °C for approx. 8-10 minutes.