Pancakes are one of those dishes which have saved me from hunger strike. My son eats every kind of pancakes, regardless of the ingredients or what I serve them with. I am astonished that all pancakes can be eaten with sugar. This time we broke with tradition and we ate some potato-carrot pancakes with spicy guacamole. I must say that this unusual combination was delicious. Try it, it is worth it.

Ingredients:
pancakes
0.5 kg of potatoes
2 big carrots
1 onion
5 tablespoons of flour
2 eggs
salt and pepper
oil for frying
guacamole
2 avocados
1 small red pepper
a piece of chili pepper
1 clove of garlic
half a shallot
1 tablespoon of lemon juice
salt and pepper

Peel the potatoes and grate them. Put the potatoes in a sieve and drain them. Leave the liquid from the potatoes for a few minutes, then pour away the water and add some starch to the grated potatoes. Grate the onion and carrots. Add the carrot, onion, flour, eggs and yoghurt to the potatoes. Mix them in. Spice it up with salt and pepper. Using a spoon, put the mixture in a pan with heated oil and fry on both sides until it is slightly brown. Put the fried pancakes on a kitchen towel to drain the fat.
Dice the chili pepper, red pepper and shallot. Crush the garlic. Peel the avocado, remove the stone and crush it with a fork. Add the lemon juice and mix it in. Add both kinds of pepper, the shallot and garlic. Mix them in. Add the quinoa, spice it up with salt and pepper and stir again. Put a tablespoon of the guacamole onto the potato-carrot pancakes.

Enjoy your meal!

Try also:
Easy snack – courgette in pancake batter
Pancakes with courgette and sweetcorn for my son
Autumn pancakes with chestnut flour, figs and goat cheese