Potato and Parmesan Fritter with Yogurt Sauce

Ingredients

• Potato1 medium (180 g)
• Parmesan Cheese2 tablespoon (10 g)
• Flour1/3 cup (40 g)
• Egg2 count (110 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Remember you can replace the common flour with the oat flour.

2. 2

   Step 2

   Wash, peel and grate the potato. Use the thick part of the grater.

3. 3

   Step 3

   Drain using a clean cloth to remove all the extra liquid it can have.

4. 4

   Step 4

   Put the eggs, flour, shredded parmesan cheese and grated carrot in a bowl. Add salt and pepper and mix well.

5. 5

   Step 5

   Heat a pan over medium-high heat and, once heated, pour the oil and spread.

6. 6

   Step 6

   Add the mixture and smash forming into fritters.

7. 7

   Step 7

   Cook each side over medium heat for about 3 minutes. Once you flip it, cover the pan to cook it evenly or until browned.

8. 8

   Step 8

   For the dressing, mix the yogurt with the lemon juice, salt and pepper to taste.

9. 9

   Step 9

   Serve the potato and parmesan fritters on a plate. Serve with the yogurt sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato and Parmesan Fritter with Yogurt Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.