Potato Pancake with Avocado Kiwi Sauce
This is a great use for a leftover baked potato, or when you are craving this awesome sauce! Ingredients:
1 large white potato
¼ pistachios (store sealed in freezer to keep fresh)
¼ cup organic sour cream
1 ripe avocado
1 kiwi fruit
¼ tsp nutmeg – freshly grated
1 Tbs sugar
1 Tbs lime juice - freshly squeezed
Coconut oil
Vegetable oil
Rock salt
Directions:
- Puncture raw potato with fork several times (to allow venting during cooking).
- Coat potato in vegetable oil and lightly sprinkle with rock salt, then cover with foil.
- Bake in oven at 450F for 1 hour, or until fork can be inserted easily.
- Rinse rock salt off potato. This can then be stored in the refrigerator for later use.
- When ready to make the potato pancake, heat a small saucepan with small amount of coconut oil on low-medium (#4).
- Grind pistachios in the food processor.
- Cover 1 spoonful of potato that has been mashed with a fork with ground pistachios, then flatten in the pan and fry for 3-4 min on each side or until golden brown.
- To make avocado spread: combine sour cream, avocado, kiwi fruit, lime juice, nutmeg, and sugar in food processor until blended.
- Place spread on your potato pancake and enjoy the multi levels of flavors…
Written by: Dr. Terra Caudill Photo Credit: Dr. Terra Caudill
Inspiration: Flavor combinations as discovered in “The Flavor Bible” by James Briscione