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Potato Pancakes with Avocado Dip


  • 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)


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


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