Cucumber and Egg Pancake Salad
Baking and Desserts | World cuisine
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
Cucumber and Egg Pancake Salad
Ingredients
- Potato - 5.3 oz
- Cucumbers - 10.6 oz
- Dill - 1.1 oz
- Chicken Egg - 1 piece
- Parsley - 1.1 oz
- Scallions - 1.8 oz
- Fresh basil leaves - 0.7 oz
- Olive Oil - 4 tablespoons
- Meyer Lemon Juice - 3 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 1 tablespoon
Step by Step guide
Step 1
For the dressing, mash the basil and salt into a paste, add lemon juice, olive oil, and two tablespoons of warm water. Mix well.
Step 2
Beat the egg with black pepper, a pinch of salt, and vegetable oil. Pour into a heated skillet and fry on both sides. Roll the cooked egg pancake into a log and cut into strips about 3 mm wide.
Step 3
Dice the boiled potato and cucumbers into 1 cm cubes. Finely chop the parsley stems and green onion. Chop the remaining herbs as preferred.
Step 4
Combine all ingredients in a salad bowl and drizzle with the dressing.
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