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🥗 Crispy Potato Pancakes with Fresh Avocado Salad

466 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• 1 egg
• 1 tbsp potato starch (depending on the potato variety)
• 50 g grated hard cheese (e.g. Emmental)
• salt
• pepper (from the mill)
• nutmeg
• 1 tbsp freshly chopped dill
• vegetable oil (for frying)
• 1 red onion
• 2 tomatoes
• 1 avocado
• 2 spring onions
• 2 tbsp lemon juice
• 2 tbsp olive oil
• parsley (for garnish)

Instructions

1. 1. Peel the potatoes and grate them finely.
2. 2. Place the grated potatoes, the egg, the starch, and the cheese in a bowl.
3. 3. Mix the ingredients in the bowl thoroughly.
4. 4. Season the mixture with salt, pepper, and nutmeg.
5. 5. Fold the dill into the potato mixture.
6. 6. Heat some oil in a frying pan.
7. 7. Take spoonfuls of the mixture and place them in the hot pan.
8. 8. Press the mounds into an oval and flat shape.
9. 9. Fry the pancakes for about 2 to 3 minutes until golden brown.
10. 10. Turn the pancakes and fry them for another 2 to 3 minutes until golden brown.
11. 11. Repeat the process until all pancakes are fried.
12. 12. Peel the onion and cut it in half.
13. 13. Cut the onion halves into thin strips.
14. 14. Wash the tomatoes thoroughly.
15. 15. Remove the hard stem area from the tomatoes.
16. 16. Slice the tomatoes.
17. 17. Halve the avocado and remove the pit.
18. 18. Peel the avocado halves.
19. 19. Slice the avocado.
20. 20. Wash and clean the spring onions.
21. 21. Cut the spring onions into small rings.
22. 22. Combine the onion strips, tomato slices, avocado slices, and spring onion rings in a bowl.
23. 23. Add the lemon juice and oil to the salad ingredients.
24. 24. Season the salad with salt.
25. 25. Place the finished potato pancakes on the plates.
26. 26. Add the salad to the pancakes.
27. 27. Garnish the dish with fresh parsley.
28. 28. Serve the potato pancakes with salad immediately.

Nutrition per serving

• kcal: 466
• Protein: 12 g · Fett/Fat: 25 g · Carbs: 47 g