• 3 potatoes
    • 3 eggs
    • 3 tablespoons of all purpose flour
    • 3 tablespoons of grated parmesan cheese
    • Salt and black pepper, to taste
    • ½ cubed small onion
    • ½ cubed avocado
    • 1 greek yogurth
    • Juice of 2 lemons
    • 1 grated lemon zest
    • 1 garlic clove
    • 1 tablespoon of mayonnaise
    • Olive oil, to taste
Potato pancakes
and
avocado
dip

  1. Peel and grate the potatoes.
  2. Mix the grated potatoes with half of a cubed onion, 3 eggs, the tablespoons of flour and the grated cheese until you get a soft dough. Add salt and pepper to taste and let it rest for 3 minutes.
  3. Then make ball shapes with your hands, and crush them down, until you get circles 3 inch diameter and ½ inch thick.
  4. Heat a pan on high heat and add some olive oil drops.
  5. Fry for 1 or 2 minutes for both sides. Now you can serve them like an appetizer or with butter, and the avocado dip.

Avocado dip:

  1. Mix the avocado, the yogurth, the garlic clove, the mayonnaise and the squeeze of a lemon in a bowl.
  2. Pour it in a food processor and add salt and black pepper to taste.
  3. Then, grind it again and pour the mixture into a small bowl.
  4. Decor with grated lemon zest.



Cabernet Sauvignon