Potato pancakes with shrimp and avocado salad

Name: Potato pancakes with shrimp and avocado salad
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 large avocados (about 275 g each); 2-3 TABLESPOONS Lemon juice; 300 g Tomatoes; 11/2 Onions; 1-2 Garlic cloves; 1/2 bunch Dill; 250 g Skimmed milk yoghurt (preferably liquid); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g cooked shrimps (peeled with tail fin); 900 g Potatoes; 1 egg (size M); 1 TABLESPOON Flour; 30-40 g clarified butter

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

2 large avocados (about 275 g each)
2-3 TABLESPOONS Lemon juice
300 g Tomatoes
11/2 Onions
1-2 Garlic cloves
1/2 bunch Dill
250 g Skimmed milk yoghurt (preferably liquid)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g cooked shrimps (peeled with tail fin)
900 g Potatoes
1 egg (size M)
1 TABLESPOON Flour
30-40 g clarified butter

Directions

1
Cut the avocados in half and remove the stone. Peel the avocado halves and use a ball cutter to cut out as many balls as possible from the flesh. Use the rest for other purposes. Sprinkle the avocado balls with lemon juice and set aside.
2
Wash the tomatoes, dab dry and cut in half. Remove seeds and cut the halves into cubes. Peel onions and garlic. Finely dice the onions, press the garlic through a garlic press.
3
Wash the dill, dab dry and cut finely, except for a little to garnish. Mix yoghurt, dill, garlic and 1/3 of the onions. Season to taste with salt and pepper. Add the prawns, avocados and diced tomatoes to the sauce.
4
Wash, peel and finely grate the potatoes. Mix in egg, flour and remaining onions and season with salt and pepper. Heat some clarified butter in a frying pan and bake about 12 potato pancakes in portions while turning.
5
Arrange on small plates or platters with shrimp salad. Serve garnished with dill.