Potato Pancakes with a Roasted Red Pepper Puree and Fresh Avocado…

I’m making potato pancakes gourmet topping them with a red pepper puree.

These are really easy to make and having access to a food processor will make it a snap!

Potato Pancakes

  • 1 Idaho potato (washed and dried)
  • half yellow onion
  • 3 cloves of garlic
  • salt
  • onion powder
  • flour

Puree Ingredients:

  • 1 orange pepper (why cause it’s pretty…)
  • 1/4 of an onion
  • 3 cloves of garlic
  • 1 tablespoon of butter
  • 1 tablespoon olive oil
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon soy sauce
  • pinch of salt

In a food processor using the shred disc, shred the potato. Make sure you remove the chopping blades before adding the disc or you will have baby food. The easiest way to do this is to slice the potato in half long ways.

Next, shred the onion. Cut in half long ways and then slice in half again, running it through the processor.

Finely mince the garlic and add the shredded onion and potato to a bowl. Sprinkle in some salt and onion powder.

Add in about 2/3 cup of flour.

In the meantime, roughly chop the onion, garlic, and pepper. Heat up a tablespoon of olive oil in a pot. Saute the vegetables on low until soft. Add in a pinch of salt and puree in a food processor.

Stream in a tablespoon of olive oil.

Reheat the puree and start creating the potato cakes. Place some canola oil in a fry pan. Wait until it is nice and hot. Drop in the potato cakes one at a time. Fry for a few minutes on each side.

Drain the pancakes on some paper towels. Place on a plate and spoon the red pepper puree onto each cake.

Top with fresh sliced avocado and garnish with fresh salt and pepper.

Don’t forget your glass of wine…

Love,

Miss Amy

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2 thoughts on “Potato Pancakes with a Roasted Red Pepper Puree and Fresh Avocado…

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