Vegan Potato Pancakes with Avocado Spread
⏳ Time
1 hour
🥕 Ingredients
21
🍽️ Servings
2
Description
Vegan Potato Pancakes with Avocado Spread
Ingredients
- Cilantro - 0.4 oz
- Salad Potatoes - 5.3 oz
- Courgette - 1.8 oz
- Onion - 0.9 oz
- Avocado - 7.1 oz
- Beetroot - 2.6 oz
- Carrot - 2.6 oz
- Carrot - 2.6 oz
- Tomatoes - 1.1 oz
- Wheat Flour - 1.1 oz
- Olive Oil - 0 fl oz
- Vegetable Oil - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Sour Cream - 3.5 oz
- Garlic - 0.2 oz
- Dill - 0.4 oz
- Scallions - 0.4 oz
- Ground ancho chili pepper - 0.4 oz
- Mint Leaves - 0.4 oz
- Salt - 0.3 oz
- Ground Black Pepper - 0.1 oz
Step by Step guide
Step 1
Prepare the batter for the pancakes: Grate the potatoes and zucchini using a Korean carrot grater with a thickness of 2 mm, chop the onion and garlic (2 g) finely. Chop the dill finely;
Step 2
Mix all ingredients in a bowl, add salt (1 g) and pepper (1 g). Mix everything thoroughly;
Step 3
Then add the flour and mix everything thoroughly again.
Step 4
Prepare the vegetable chips: Cut the beetroot, red and yellow carrots into strips 1 mm thick, and dry them on a baking tray lined with parchment at a temperature of 70-176°F for about 1-1.5 hours.
Step 5
Prepare the avocado spread: Place the flesh of a ripe, soft avocado in a salad bowl, mash with a fork until uneven, add salt (5 g), pepper (1 g), lemon juice, and olive oil, and mix everything.
Step 6
Prepare the salsa verde sauce: Finely chop the green onion, cilantro, and mint leaves.
Step 7
Dice the chili pepper and garlic (5 g) into small cubes of 1x1 mm.
Step 8
Mix the finely chopped herbs and diced chili and garlic, then add the vegan sour cream, add salt (2 g), and mix well until smooth.
Step 9
Prepare the pancakes: Fry the potato batter in vegetable oil in a frying pan, shaping the pancakes to a thickness of 5-7 mm on both sides;
Step 10
On the finished pancake, place the avocado spread and sliced tomatoes. Garnish with cilantro and vegetable chips. Serve the salsa verde sauce in a sauceboat.
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