- 2 lb Yukon gold potatoes
- 1 small yellow onion
- 1 egg
- 1/3 cup oat flour
- sea salt and freshly ground black pepper – to taste
- olive oil for brushing
- 1. Peel and shred the potatoes. Place them into a colander and thoroughly rinse with cold water. Leave to drain in the colander, while peeling and shredding the onion.
- 2. Shake the water excess off the potatoes as much as possible and transfer them into a large bowl. Add in shredded onion, egg, flour, salt and pepper. Mix thoroughly.
- 3. Squeeze the mixture between your fingers, one small portion at a time, and try to make it as dry as possible. Preheat oven to 350 F (180 C).
- 4. Thoroughly grease a muffin pan(s) with olive oil. Distribute the potato mixture between muffin holes, firmly pressing it into the bottom to achieve a regular pancake thickness. Brush with olive oil and bake for 40 minutes. Let cool slightly before removing pancakes from the holes.
- 5. Serve with sour cream/Greek yogurt and Beet-Avocado salad.
- 6. If you don’t have a muffin pan, preheat oven to 425 F (220 C). Cover a baking sheet with parchment paper and lightly grease it with olive oil. Form 12 pancakes with your hands, placing them on the sheet as you go. Press with a spoon to flatten them and brush with olive oil. Bake for 12 minutes, flip and brush the other side with oil as well. Bake for another 8 minutes, flipping one more time and bake for additional 5 minutes.
Beet Salad with Avocado Mayonnaise
- 4 small to medium beet roots
- 2 ripe but firm avocados
- juice of 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- sea salt and freshly ground black pepper – to taste
- 1 garlic clove – minced
- about 1/3 cup minced parsley and dill
- handful walnuts – chopped
- 1. Bake, boil or steam the beets until fully cooked. Cool, peel and shred them, placing into a large mixing bowl.
- 2. In a separate bowl, mash flesh of 1 avocado with a fork. Squeeze the juice of 1/2 lemon over it. Add olive oil, mustard, salt and pepper and mix thoroughly.
- 3. Add the avocado ‘mayo’ into the shredded beets, along with the garlic, herbs and walnuts. Mix well to incorporate. Adjust salt and pepper.
- 4. Right before serving, cut another avocado into cubes, squeeze the juice of the remaining 1/2 lemon over it and add to the salad.
