Potato pancakes with garlic shrimps

Name: Potato pancakes with garlic shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (10 pieces, 600 g) frozen potato pancakes; 2-3 Garlic cloves; 1 Onion; 150 g Salad cream; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package frozen dill; 1 Cup of shrimps in brine (total weight 350 g, 200 g shrimp weight); 7-10 Tbsp Lettuce, lemon and dill

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (10 pieces, 600 g) frozen potato pancakes
2-3 Garlic cloves
1 Onion
150 g Salad cream
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package frozen dill
1 Cup of shrimps in brine (total weight 350 g, 200 g shrimp weight)
7-10 Tbsp Lettuce, lemon and dill

Directions

1
Place the potato pancakes on a baking tray and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for 20-25 minutes. Peel garlic and press it through a garlic press. Peel onion and chop very finely. Mix salad cream and yoghurt. Stir in onions and garlic and season with salt and pepper.
2
Mix in dill. Pour shrimps on a sieve, rinse with cold water and dab dry with kitchen paper. Fold half the shrimps into the yoghurt salad cream. Arrange 2-3 potato pancakes on each plate, pour some yoghurt salad cream over the pancakes and sprinkle the remaining shrimps on top. Arrange on a salad leaf as desired, garnish with lemon wedge and dill