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SHARAN/Snacks/Western Snacks/Potato Pancakes with Avocado Dip
Potato Pancakes with Avocado Dip
Ingredients
- 2 large potatoes, grated
- ½ a carrot, grated
- Finely chopped spring onions
- Finely chopped fresh parsley
- Unrefined salt and pepper to taste
- 1 tbsp whole wheat flour
- ¼ cup water
For the Avocado Dip
- 1 ripe avocado
- 1 clove garlic, finely crushed
- 1 – 2 tsp lemon juice (or to taste)
- Unrefined salt to taste
- Finely chopped spring onions, tomatoes, green chillies, coriander (optional)
Method
For the dip, scoop out the flesh of the ripe avocado and mash with a fork. Add crushed garlic, lemon juice and salt to taste. Optionally, add one or more of the following ingredients, finely chopped – spring onions, tomatoes, green chillies, fresh coriander leaves.
In a bowl, mix all the ingredients for the pancake together. Spread in a pan and cook until golden brown. Serve with avocado dip.
Serves 1 – 2
