Potato pancakes/ mushrooms/ avocado

Today my dear friend Steffi from old school time was here and actually we planned to go out for dinner. But after our cookbook (yes, you can buy it here in the onlineshop !) was published I didn't let myself get ragged and we cooked fast together. Spontaneously I got potato pancakes, my mother used to prepare them and potatoes are very digestible against their bad reputation and much better tolerated than comparable foods like rice or noodles. The resistant starch of the potatoes even helps to stay full longer and high quality protein also contains it by the way! With a few freshly picked mushrooms and fresh parsley the whole thing gets a spicy note and the avocado cream is probably the novelty in this dish. The "natural butter" taste - as Alex and I always call the avocado - goes perfectly with the buffer and the mushrooms. A tasty summer dish that is a lot of fun to cook too second. Try it out ;) Your F

Ingredients (for 3-4 pers.)

Potato pancakes:
5 medium potatoes
5 tbsp spelt flour
2 eggs
1/4 red onion
1 clove of garlic
salt & pepper
some rapeseed oil for frying

Mushroom pan:
1 pkg. mushrooms (approx. 200 g)
fresh parsley
1/2 red onion
1 clove of garlic
salt & pepper
some rapeseed oil for frying

Avocado cream:
1 avocado
1 lemon, juice thereof
salt & pepper
1/2 tsp chilli flakes
2 tsp olive oil

Preparation

1. Peel and finely grate the potatoes. Pour into a bowl, add eggs and spelt flour.
2. Finely chop the onion and garlic and add to the dough. Add some salt and pepper and mix well.
3. In a large pan add approx. 3 tablespoons of rapeseed oil and heat. Add one blob to each pan with a large ladle. In our pan 4 buffers fit in each case without them sticking together. Fry the potato pancakes on each side until golden brown and put them from the pan on a baking tray lined with baking paper into the oven. Set the oven to approx. 150 degrees top/bottom heat. The heat makes sure that they are a little bit more inside and stay warm while you bake the remaining buffers in the pan.
4. Meanwhile, clean the mushrooms, cut them finely and put them in a bowl. 
5. Finely chop the onions and garlic and fry in approx. 1 tbsp rapeseed oil until translucent. Add the mushrooms and sauté for about 4 minutes. At the end of the roasting time add freshly chopped parsley and season with salt & pepper.
6. Cut the avocado in half, remove the pit and put the flesh in a bowl. Crush with a fork and refine with the juice of a lemon, salt, pepper and chilli flakes. 
7. Arrange the mushrooms on the potato pancake and garnish with a tablespoon of avocado cream. Use some parsley for demo if you like.
8. Bon Epi-tit <3 !