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🍽️ Crispy Potato Patties with Fresh Prawn Salad

551 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• salt
• 1 tsp cornstarch
• 4 tbsp chive chives
• 1 tbsp olive oil
• 3 eggs
• 1 tsp soy sauce
• 1 tbsp olive oil
• 16 large shrimp (approx. 20 g each, ready to cook, peeled)
• 1 garlic clove
• 0.5 bunch spring onions
• 1 bunch arugula
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 1 bunch basil
• 1 papaya
• 2 tbsp almond slivers
• 4 tbsp fish stock
• 0.5 ripe avocado (peeled, pitted)
• 1 tbsp lemon juice
• 1 tsp mustard
• 1 tsp honey
• salt
• pepper (from the mill)
• 2 tbsp white wine vinegar
• 6 tbsp heavy cream
• 2 tbsp olive oil

Instructions

1. 1. Wash the potatoes thoroughly. Boil them in salted water for 15 to 20 minutes until they are half-cooked.
2. 2. Whisk the eggs with soy sauce and olive oil in a bowl. Do not beat the mixture until frothy.
3. 3. Pour the egg mixture into a piping bag.
4. 4. Heat a non-stick frying pan over low heat.
5. 5. Pipe the egg mixture into the pan in a spiral shape.
6. 6. Pipe four to five lines across the spiral to create a net pattern.
7. 7. Let the egg net set over low heat until firm.
8. 8. Remove the finished egg net from the pan.
9. 9. Repeat steps five to eight to make three more egg nets.
10. 10. Place the egg nets side by side on a plate and set aside.
11. 11. Peel the garlic and chop it finely.
12. 12. Wash the spring onions and trim the ends.
13. 13. Slice the spring onions diagonally into small pieces.
14. 14. Peel the shallots and chop them roughly.
15. 15. Remove the thick stems from the arugula.
16. 16. Wash the arugula and spin it dry.
17. 17. Drain the half-cooked potatoes.
18. 18. Let the potatoes steam for a moment.
19. 19. Peel the still warm potatoes.
20. 20. Grate the potatoes while still hot using a coarse grater into a bowl.
21. 21. Add starch, salt, and chives to the potato mixture.
22. 22. Shape the mixture into a roll with a diameter of 3 cm.
23. 23. Wrap the potato roll in cling film.
24. 24. Blend all ingredients for the salad dressing in a blender.
25. 25. Season the salad dressing to taste.
26. 26. Heat one tablespoon of olive oil in a frying pan.
27. 27. Fry the prawns over medium heat for 2 to 3 minutes.
28. 28. Salt and pepper the prawns.
29. 29. Sauté the garlic and spring onions briefly.
30. 30. Transfer the prawns and vegetables into a bowl.
31. 31. Peel the papaya and halve it lengthwise.
32. 32. Remove the core of the papaya.
33. 33. Cut the papaya into approx. 1 cm cubes.
34. 34. Mix the papaya cubes with almonds, arugula, and basil leaves.
35. 35. Add half of the salad dressing and mix everything well.
36. 36. Set aside the spring onions and prawns from the salad.
37. 37. Slice the potato roll into 2 cm thick rounds.
38. 38. Remove the cling film from the potato slices.
39. 39. Fry the potato patties in one tablespoon of olive oil until golden brown on both sides.
40. 40. Place the potato patties on the plates.
41. 41. Add the prawn salad to the plates.
42. 42. Drizzle the dishes with the remaining dressing.
43. 43. Garnish each plate with an egg net.
44. 44. Serve the dish immediately.

Nutrition per serving

• kcal: 551
• Protein: 27 g · Fett/Fat: 32 g · Carbs: 36 g