Potato Pancakes with Shrimp and Creme Fraiche
- 500g / 1.1lb potatoes, peeled and coarsely grated
- 115g / 1 cup crème fraiche
- 115g / 1/2 cup coarsely grated Parmesan cheese
- 25g / 2 tablespoons butter
- 10g / 2 teaspoons salt (reduce to 1/2 teaspoon if preferred)
- Shrimp, quantity to taste
- Fresh dill, chopped, to taste
- Fresh lemon zest and juice, to taste
1. Combine grated potatoes, Parmesan cheese, and salt in a large bowl, mixing until well combined.
2. In a separate bowl, whisk together shrimp, crème fraiche (or substitute with sour cream), chopped fresh dill, lemon zest, and a squeeze of lemon juice. Season to taste with salt and pepper.
3. Heat a non-stick pan over medium heat (180°C/350°F) and add a small pat of butter (about 15g/1 tablespoon). Once melted and lightly golden, add half of the potato mixture to the pan.
4. Press down gently on the potato mixture to form a pancake shape, about 1.5 cm (1/2 inch) thick. Cook for 4-5 minutes, or until the potato is tender, golden, and slightly crispy.
5. Flip the pancake over and cook for an additional 3-4 minutes, or until the other side is also golden and crispy. Repeat with the remaining potato mixture.
6. Serve the warm potato pancakes topped with a dollop of the shrimp and crème fraiche sauce. Garnish with additional chopped fresh dill and a lemon wedge, if desired.
- Non-stick pan
- grater
- mixing bowls
- spoon
- spatula
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