Vegetable Pancakes With Herbs

Herbed vegetable pancakes are perfect for brunch, party appetizers, or a side dish. Serve the as is, or top them with smoked salmon and lemon chive cream for an elegant appetizer. 

Spencer would eat potatoes for every meal, every day of his life. Potatoes are one of my pantry staples for sure. For appetizers, main dishes, soups, and side dishes, there is probably no more useful vegetable than the potato. There is pretty much no wrong way to prepare a potato, either. Boiled, mashed, roasted or fried…all good! They are the base for this versatile savory pancake. (This post was originally published on September 10th, 2013. Updated March 25th, 2025)

We had some “small plates” the other night in a local restaurant. One of the dishes was potato pancakes with smoked salmon. That was my inspiration for these herbed potato and vegetable pancakes. Of course, you could add other vegetables too. I made some without the smoked salmon as well. These are a perfect little vehicle for smoked salmon or just as is, with the lemon chive creme fraiche. This delicious vegetable pancake recipe also gluten free.

Ingredients for vegetable pancakes

While this recipe uses zucchini, onions and potato, you can add other leftover vegetables like shredded carrot, green onions, or sweet potato.

• 1 large potato about 12 ounces, unpeeled
• 1 onion
• 1 zucchini about 8 ounces
• 2 cloves garlic minced
• 2 eggs lightly beaten
• 1/4 cup chickpea flour gluten free or all purpose flour can be used
• 1 Tablespoon thyme chopped
• 1 Tablespoon chives finely minced
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh black pepper
• Vegetable oil or olive oil to fry`

Using alternative flours

This recipe uses chickpea flour, also known as gram flour in place of all-purpose flour. Rice flour can also be used.

How to make Zucchini pancakes

• Shred the onion, potato and zucchini in a box grater or food processor  fitted with a medium sized blade. Add the onion first to prevent the potato from browning.

• Transfer the shredded vegetables to a colander and squeeze to remove excess water.

• In a large bowl, whisk eggs, flour, salt and black pepper together. Add herbs and shredded vegetables and toss mixture with dry ingredients to combine.

• Heat a large skillet or well-seasoned cast iron skillet to medium heat. Add about 2 Tablespoons olive oil, or enough oil to cover the surface of the pan. Squeeze excess liquid out of vegetable mixture and fry, pressing gently to flatten cakes. Flip and continue cooking until they are golden brown and cooked through, about 4-5 minutes.

• Transfer cooked pancakes to a wire rack lined with paper towels.
• Store in an airtight container.
• Pancakes can be reheated in an air fryer, or oven.

How to make the Lemon Chive Cream

For the lemon-chive cream, mix sour cream, 1 Tablespoons finely minced chives, lemon juice and zest together. Chill until ready to serve. 

Looking for more appetizers for a cocktail party?

Mushroom Spread

Bacon Wrapped Scallops

Prosciutto Wrapped Asparagus

Smoked Trout Pate

Brie and Prosciutto Crostini with Fig Jam

Vegetable Pancakes with Lemon Chive Cream

Cynthia

Potato, zucchini onion and herb vegetable pancakes with smoked salmon and lemon-chive cream. Nutritional information is for pancakes without smoked salmon.

4.99 from 59 votes

Print Recipe Pin Recipe Rate this Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine Vegetarian

Servings 12 servings

Calories 28 kcal

Ingredients

  

1x2x3x

• 1 large potato about 12 ounces, unpeeled
• 1 medium onion
• 1 medium zucchini about 8 ounces
• 2 cloves garlic minced
• 2 large eggs lightly beaten
• 1/4 cup chickpea flour gluten free or regular flour can be used
• 1 Tablespoon thyme chopped
• 1 Tablespoon chives finely minced
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh black pepper
• 3 Tablespoons Olive oil to fry

Instructions

 

Vegetable Pancakes

• In a food processor, using a medium sized blade, shred veggies, starting with the onion, to prevent the potato from browning.
• Transfer shredded veggies to a colander and squeeze the vegetables to remove excess liquid.
• In a separate bowl, whisk eggs, flour or gluten free flour and seasoning together. Add herbs and potato and vegetables, stirring well to combine.
• In a heavy skillet, heat about 2 tablespoons of olive oil over a medium heat. Squeeze excess liquid out of potato mixture, and fry, pressing gently to flatten cakes. Cook 2-3 minutes, depending on thickness, then flip and continue to cook until cakes are golden brown and cooked through.

Lemon Chive Cream

• Mix 1/4 cup sour cream,1 Tablespoon finely minced chives, 1 teaspoon lemon juice and 1 teaspoon lemon zest together.

Nutrition

Serving: 1servingCalories: 28kcalCarbohydrates: 3gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 305mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 112IUVitamin C: 5mgCalcium: 14mgIron: 0.4mg

Tried this recipe?Let us know how it was!