Sweet potato pancakes with avocado dip

Ingredients for 4 servings:

• 4 medium-sized sweet potatoes
• 3 carrots
• 3 m.-sized potatoes
• 2 onions
• 1 egg(s)
• 100 g flour
• 50 g Parmesan
• salt and pepper
• nutmeg
• Oil for frying
• 1 onion(s)
• 1 clove(s) garlic
• Oil for frying
• 1 bell pepper(s), red
• 1 avocado(s)
• 1 lime(s), juice
• 150 g natural yogurt
• 200 g cream cheese
• 50 g pine nuts, roasted
• chili
• Paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegetarian

For the sweet potato pancakes, peel the sweet potatoes, potatoes, carrots, and onions and finely grate them, ideally using a food processor. Place the mixture in a bowl and mix with the egg, flour, and Parmesan cheese. Season with salt, pepper, and nutmeg. Let it rest for 15 minutes and in the meantime, prepare the dip. For the avocado and bell pepper dip, finely chop the onion and garlic and sauté in a pan with a little oil, then let it cool briefly. Finely dice the avocado and bell pepper and place in a bowl. Add the juice of one lime, natural yogurt, cream cheese, pine nuts, and the onion and garlic mixture and mix everything together. Season to taste with salt, pepper, chili, and paprika. Heat the oil in a large pan and fry the pancakes. Serve with a green salad.