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Carrot and potato pancakes with avocado cream

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Ingredients for 4 servings:

  • 500 g potatoes
  • 250 g carrot(s)
  • 2 onions
  • 3 eggs
  • 2 tbsp oat flakes
  • salt and pepper
  • Oil for frying
  • 1 avocado(s), soft
  • 1 tbsp coarse-grained mustard
  • Cayenne pepper
  • 1 clove(s) garlic
  • 3 tbsp yogurt or more
  • 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and grate the potatoes, carrots, and onions. Mix with the eggs and oat bran flakes, then stir in the salt and pepper. Heat a little oil in a nonstick pan. Add 1 tablespoon of the mixture to each pancake, spread it out into a round, and fry until golden brown on both sides. Squash the avocado and mix it with the mustard, cayenne pepper, garlic, yogurt, and lemon juice. It also tastes great cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Confession wafers

Polish-style eggs