Crisp Citrus Potato Cakes with Avocado Dip

Pan fried in butter to a golden finish and paired with an avocado, lemon, and jalapeño dip these Crisp Citrus Potato Cakes with Avocado Dip make a great appetizer or side.


Ingredients
For the Avocado Dip
1/2
avocado, mashed
1/3
cup
Sour Cream
1/2
teaspoon
salt
1
teaspoon
lemon juice
1
teaspoon
minced jalapeño
*
Salt and pepper, to taste
For the Crisp Citrus Potato Cakes
1
large baking potato, grated
1/4
cup
chopped parsley
1
egg, whisked
2
tablespoons
flour
1/2
teaspoon
salt
1
lemon, zested
1/2
teaspoon
lemon juice
3
tablespoons
butter
Directions
Make the avocado dip: combine all ingredients in a small bowl. Season with salt and pepper to taste. Serve potato cakes with avocado dip.
Make the potato cakes: Bring skillet to medium heat. Add a tablespoon of butter to the skillet.
Wrap the shredded potatoes in a kitchen towel and squeeze out as much liquid as possible. Then, combine all ingredients for potato cakes except for butter. Using 2 tablespoons at a time, add batter to skillet pressing down slightly to create cakes. Ensure cakes have at least an inch between them.
Once crisp on one side, about 2 minutes, flip and cook until golden and crisp. Repeat with remaining butter and potato cake mixture.

The base number of servings for this recipe is 4
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