🍽️ Crispy potato cakes with prawns and fresh cucumber yogurt dip

Name: Crispy potato cakes with prawns and fresh cucumber yogurt dip
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cucumber; 150 g Greek yogurt; 150 g double cream cream cheese; salt; pepper (from the mill); 1 tbsp lime juice; 150 g cooked shrimp (in brine); 400 g floury potatoes; 0.5 red bell pepper; 1 dill; 2 tsp flour; 1 egg yolk; 4 tbsp sunflower oil

466 kcal · 30 min · 4 servings

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Ingredients

0.5 cucumber
150 g Greek yogurt
150 g double cream cream cheese
salt
pepper (from the mill)
1 tbsp lime juice
150 g cooked shrimp (in brine)
400 g floury potatoes
0.5 red bell pepper
1 dill
2 tsp flour
1 egg yolk
4 tbsp sunflower oil

Instructions

1. Wash the cucumber thoroughly.
2. Cut the cucumber in half lengthwise.
3. Scrape the seeds out of the cucumber halves with a spoon.
4. Dice the cucumber flesh into small cubes.
5. Puree the cucumber cubes in a blender until smooth.
6. Mix the cucumber puree with the yogurt and cream cheese.
7. Season the dip mixture with salt, pepper, and lime juice to your taste.
8. Drain the prawns well in a sieve.
9. Chop the prawns finely or puree them roughly with a hand blender.
10. Peel the potatoes completely.
11. Grate the peeled potatoes finely on a kitchen grater.
12. Wash the bell pepper thoroughly.
13. Remove the core and seeds from the bell pepper.
14. Cut the bell pepper into very fine cubes.
15. Wash the dill and shake it dry.
16. Finely chop the dill leaves.
17. Squeeze the grated potatoes firmly to remove the liquid.
18. Let the escaping liquid drip off for a short moment.
19. Mix the potato shreds with the prawn puree.
20. Add the bell pepper cubes to the potato-prawn mixture.
21. Fold in the chopped dill leaves.
22. Add the flour to the mixture.
23. Add the egg yolk.
24. Knead everything into a firm dough.
25. Pour the sunflower oil into a large non-stick frying pan.
26. Heat the pan slightly.
27. Get round cookie cutters ready.
28. Shape the potato cakes in the pan using the cutters.
29. Place the pan on the stove.
30. Fry the cakes over medium heat.
31. Fry them on the first side for 5 to 7 minutes until golden brown.
32. Turn the cakes and fry them on the other side for another 5 to 7 minutes until golden brown.
33. Remove the finished cakes from the pan.
34. Let them drain on kitchen paper.
35. Serve the warm potato cakes together with the cold cucumber yogurt dip.

Nutrition per serving

kcal: 466
Protein: 23 g · Fett/Fat: 30 g · Carbs: 34 g