• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 4
    OK

    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
    OK

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