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
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:
- In a bowl, mix all the ingredients together. Taste with salt and pepper. Reserve.
Rosti:
- Add in a bowl the potatoes, celery, shrimps, onions, flour and egg. Mix well all the ingredients. Season
with salt and pepper.
- Heat some oil in a non stick frying pan, add a portion of the mixture and spread with a spatula so that
the 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.
- Serve immediately with the tomato-salsa.
Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!
Return to Shrimp Recipes Page
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