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🍽️ Crispy Avocado with Fried Potatoes

791 kcal · 30 min · 4 servings

Ingredients

• 2 Lemons (juice)
• 6 tbsp soy sauce
• 8 tbsp olive oil
• salt
• pepper (from the mill)
• 2 avocados
• 800 g potatoes
• 0.5 bunch spring onions
• 2 tbsp chive rings
• 200 g crème fraîche
• 1 onion
• flour
• oil (for frying)
• 2 tbsp butter

Instructions

1. 1. Whisk together lemon juice, soy sauce, olive oil, a pinch of salt, and pepper in a small bowl.
2. 2. Halve the avocados and remove the pits.
3. 3. Peel the avocados and slice them into thick pieces.
4. 4. Dip the avocado slices into the marinade and mix well.
5. 5. Peel the potatoes and wash them thoroughly.
6. 6. Cut the potatoes into small cubes.
7. 7. Boil the potato cubes in salted water for about 15 minutes.
8. 8. Drain the potatoes and let them drain briefly.
9. 9. Wash and trim the spring onions.
10. 10. Slice the spring onions into thin rings.
11. 11. Finely chop the chives.
12. 12. Mix the chives with the crème fraîche.
13. 13. Season the crème fraîche with salt and pepper.
14. 14. Lightly dust the marinated avocado slices with flour.
15. 15. Heat oil in a non-stick frying pan.
16. 16. Fry the avocado slices in the hot pan on both sides.
17. 17. Keep the finished avocados warm in the oven at 70 degrees.
18. 18. Peel the red onion and dice it finely.
19. 19. Heat butter in a frying pan.
20. 20. Fry the red onion together with the spring onions and potatoes in the hot butter.
21. 21. Season the potato mixture with salt and pepper.
22. 22. Spread the fried potatoes on a plate.
23. 23. Place the avocado slices on top of the potatoes.
24. 24. Serve the dish with the chive crème fraîche.

Nutrition per serving

• kcal: 791
• Protein: 9 g · Fett/Fat: 63 g · Carbs: 46 g