Potato Pancakes with Avocado Salad
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 400 kcal | (19 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams new potatoes
- salt
- 4 Tomatoes
- 1 small yellow onion
- 1 Avocado
- 100 grams Deep sea crab
- lemons (Juiced)
- Tabasco sauce
- black freshly ground pepper
- 1 bunch Basil
- 6 eggs
- clarified butter (for cooking)
Preparation steps
1.
Scrub potatoes thoroughly and cook for 20-25 minutes in salted water.
2.
Rinse tomatoes and cut into large pieces. Peel onion and cut into large pieces. Halve avocado, pit and peel, cut pulp into cubes. Mix tomatoes, onion, avocado and drizzle with lemon juice. Season with salt, Tabasco and pepper. Rinse basil and pluck off leaves, add to the salad.
3.
Drain potatoes, peel and cut into slices. Beat eggs with salt and pepper. Heat clarified butter in a pan, add a quarter of potato slices and quarter of the eggs. Cook on medium heat until pancake is golden brown on both sides.
4.
Prepare three other pancakes in the same manner. Arrange potato pancakes on plates and serve with avocado salad.
