Herbed Vegetable Potato Pancakes

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Herbed Vegetable Potato Pancakes are perfect for brunch, party appetizers, or a side dish. Top them with Smoked Salmon and Lemon Chive Cream for an elegant appetizer. 

Vegetable Herb Potato Pancake

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! (This post was originally published on September 10th, 2013, and has been updated to contain nutritional information. As an Amazon Affiliate, I may earn a small commission on qualifying purchases.)

Zucchini Pancakes with lemon chive cream

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 Vegetable Potato 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. They’re also gluten free.

Here are the ingredients for Herbed Potato and Vegetable Pancakes.

Vegetable pancake ingredients

They are few, simple, and real. You can use regular or gluten free flour, but I prefer to use chick pea flour. Also know as ‘besan’ flour, it’s a great substitute for regular flour in savory dishes.

zucchini pancakes

How to make Zucchini Potato Pancakes

Shred the onion, potato and zucchini in a food processor fitted with a medium sized blade. I always start with the onion to prevent the potato from browning.

shredded zucchini

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

vegetables in a colander

In a separate bowl, whisk eggs, flour, salt and black pepper together. Add herbs and shredded vegetables and stir well to combine.

eggs in a bowl for herbed pancakes

Heat a heavy skillet to medium with about 2 Tablespoons olive oil. Squeeze excess liquid of potato mixture and fry, pressing gently to flatten cakes. Flip and continue cooking until they are golden brown and cooked through.

zucchini pancakes in skillet

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.

zucchini vegetable pancakes

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zucchini pancake with smoked salmon

Herbed Potato and Vegetable Pancakes with Lemon Chive Cream.

Cynthia
Potato, zucchini onion and thyme pancakes with smoked salmon and lemon-chive cream. Nutritional information is for pancakes without smoked salmon.
4.99 from 58 votes
Course Appetizer
Cuisine Vegetarian
Servings 12 people
Calories 36 kcal

Ingredients
  

  • 1 large potato about 12 ounces, unpeeled
  • 1 medium onion
  • large zucchini about 8 ounces
  • 2 cloves garlic minced
  • 2 eggs lightly beaten
  • 1/4 cup chick pea 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
  • Olive oil to fry

Instructions
 

  • 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.
  • For 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: 1gCalories: 36kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 27mgSodium: 305mgPotassium: 122mgFiber: 1gSugar: 1gVitamin A: 78IUVitamin C: 4mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!

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53 Comments

  1. There are very similar to what I made Thanksgiving morning, although mine were potato and sweet potato together. Lots of chives and parsley, and always cooked in butter. I served them with smoked salmon and sour cream. Next time I’ll zest up the sour cream like yours!

  2. I wanted to mention that some time you should try to skip the squeezing out the water step. Any liquid just becomes part of the liquid vs. the dry and you come up with a perfect ratio. I’ve never bothered with the squeezing part and mine come out just like yours. You might need a little more flour, but they’re still not doughy pancakes.

4.99 from 58 votes (43 ratings without comment)

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