Lenten potato pancake with avocado paste
2 servings
60 minutes
Lenten draniki with avocado paste is a delicate and aromatic dish inspired by Italian cuisine. The lightness of zucchini and potatoes, complemented by the freshness of dill and the spiciness of garlic, makes the draniki airy and crispy. The creamy avocado paste, with lemon juice and olive oil added, gives them a velvety taste with citrus notes. Vegetable chips made from beets and carrots add crunch and vibrant colors, while the 'salsa verde' sauce with herbs and sour cream finishes the composition with a light spiciness. This dish is perfect for those seeking harmony of flavors in a lenten version, and its stylish appearance makes it a decoration for any table.
1
Prepare the mass for draniki: Grate potatoes and zucchini on a Korean carrot grater with a thickness of 2mm, finely chop the onion and garlic (2 g). Finely chop the dill;
- Potato: 150 g
- Courgette: 50 g
- Onion: 25 g
- Garlic: 7 g
- Dill: 10 g
2
Mix all ingredients in a bowl, add salt (1 g) and pepper (1 g). Mix everything thoroughly;
- Salt: 8 g
- Ground black pepper: 2 g
3
Then add the flour and mix everything thoroughly again.
- Wheat flour: 30 g
4
Prepare vegetable chips: cut beetroot, red and yellow carrots into 1 mm thick strips, and dry on a baking sheet lined with parchment at 70-80 degrees for about 1-1.5 hours.
- Beetroot: 75 g
- Yellow carrots: 75 g
- Carrot: 75 g
5
Prepare avocado paste: mash the flesh of a ripe, soft avocado in a salad bowl with a fork until uneven, add salt (5 g), pepper (1 g), lemon juice, and olive oil, then mix everything.
- Avocado: 200 g
- Salt: 8 g
- Ground black pepper: 2 g
- Lemon juice: 10 ml
- Olive oil: 20 ml
6
Prepare salsa verde sauce: finely chop green onions, cilantro, and mint leaves.
- Spring onion: 10 g
- Cilantro (coriander leaves): 10 g
- Mint leaves: 10 g
7
Chili pepper and garlic (5 g) cut into small cubes of 1x1 mm.
- Green chili pepper: 10 g
- Garlic: 7 g
8
Mix finely chopped greens and sliced chili, garlic, add low-fat sour cream, add salt (2 g) and mix everything well until homogeneous.
- Sour cream: 100 g
- Salt: 8 g
9
Prepare draniki: fry the potato mass in vegetable oil on a pancake pan, shaping it into a pancake 5-7 mm thick on both sides;
- Vegetable oil: 30 ml
10
On the ready draniki, we place avocado paste and sliced tomatoes. We garnish with cilantro and vegetable chips. Salsa verde sauce is served in a sauceboat.
- Avocado: 200 g
- Tomatoes: 30 g
- Cilantro (coriander leaves): 10 g
