Potato Pancakes with Avocado Dip
Ingredients for the Pancakes
- 2 big potatoes, grated
- ½ carrot, grated
- spring onions
- salt and pepper to taste
- 1 tbsp whole wheat flour
- ¼ glass of water
Ingredients for the Avocado Dip
- lemon juice and salt to taste
- spring onions, tomatoes, green chilies, coriander (optional)
Mix the pancake ingredients together. Spread in a pan and cook until golden brown. Serve with avocado dip.
For the Avocado Dip
Scoop out the flesh of ripe avocados and smash it with a fork. Add pressed garlic, lemon juice and salt to taste. Optionally add one or more of the following, finely chopped: spring onions, tomatoes, green chilies, coriander.