Shrimp Rosti

This rosti (potato pancake) recipe with shrimps accompanied with a fresh salad is a very light dish - a very good option for a summer day

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Ingredients:
Rosti:
8 ounces small shrimps, peeled and deveined
12 ounces potatoes, peeled and finely grated
12 ounces celery root, peeled and finely grated
1 carrot, peeled and finely grated
1/2 of a small onion, finely grated
4 tablespoons flour
1 egg, whisked lightly
Salt and pepper
Oil to fry

Tomato-Salsa:
8 ounces cherry tomatoes, quartered
1/2 of a small mango, diced
1 chili, seeded and finely chopped
1/2 small red onion, finely chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh green onions, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper

Directions:
Tomato-Salsa:

1. In a bowl, mix all the ingredients together. Taste with salt and pepper. Reserve.

Rosti:

1. Add in a bowl the potatoes, celery, shrimps, onions, flour and egg. Mix well all the ingredients. Seasonwith salt and pepper.

2. Heat some oil in a non stick frying pan, add a portion of the mixture and spread with a spatula so thatthe mixture covers the pan. Cook on a low heat pressing occasionally, until the rosti is brown and crispy on the underside. Flip over and let the other side cook. Repeat the process until the mixture is finished.

3. Serve immediately with the tomato-salsa.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!