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.
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.)
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.
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.
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.
Transfer the shredded vegetables to a colander and squeeze to remove excess liquid.
In a separate bowl, whisk eggs, flour, salt and black pepper together. Add herbs and shredded vegetables and stir well to combine.
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.
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.
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Herbed Potato and Vegetable Pancakes with Lemon Chive Cream.
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.
This looks so delicious! The herbed potato and vegetable pancake sounds so unique. This would be a perfect dish to make for brunch. Bookmarked the recipe–thanks for sharing!
Herbed potato vegetable pancakes looks really yumm thanks for sharing with Hearth and Soul blog hop. pinning.
Thanks so much for hosting!
Yummy, its one of my favorite breakfast! 🙂 We have similar pancakes in Russian cuisine!
I love any kind of potato pancake!
These look delicious Cynthia! Thanks for posting them at The Weekend Social!
These sound and look fantastic Cynthia! Potato pancakes are so good but you’ve made them incredible. Love this recipe.
I’m with your husband, I love potatoes. They tend to get a bad rap but so much of it is what you add to them. These pancakes look amazing and I love that you’ve added zucchini to them too, yum!
This is such a great way for me to sneak in a few vggies to my kids. They say they only like zuchinni in pancakes and bread–but can you blame them when it tastes so good 🙂 I know they will LOVE these though!
If there’s potatoes involved, I’m there! These are so much healthier than plain potato pancakes, though! Love this recipe!
I like that you use chick pea flour. Your pancakes are fantastic, and pretty, and I love the presentation. I need to get more creative!
Potato pancakes are my absolute favorite. I love that these are herbed with veggies too! Have to try them!
This looks so delicious! Thank you for including the nutrition facts, now I know I can make these without having to replace any ingredients!
You’re welcome. I’m slowing updating all the nutritional information on my posts.
Never tried chickpea flour but I need to! Love savory pancakes and this looks amazing.
It’s gaining in popularity.
This recipe looks really good and tasty! I am so excited to make this to my family most especially to my kids.
These look so tasty, thanks for the recipe, will definitely be making these
wonderful! Happy new year!
We’d love to make an appetizer out of these! This would be perfect for our NYE party later today!
So happy I found this recipe! I had 2 zucchinis and some potatoes and did not know what to do with them until now! These looks so yummy!
That’s awesome! So easy and delicious!
I am very sure my hubby will like this. I will try making some for him one of these days. Thanks for sharing the recipe.
My husband loves them!
I love potatoes too! These potato and vegetable pancakes sound and look delicious. We’ll have to give them a try.
They’re a nice change of pace from traditional potato pancakes!
What a fun recipe! My kids will love these. 🙂
Kid friendly and easy to “adult” with the smoked salmon!
I would eat potatoes too every day if I could! These potato and vegetable pancakes look delicious!
So would my husband! He eats a LOT of potatoes!
This IS so delicious. I make similar and they are a crowd pleaser!
Yes to the salmon too.. I love changing it a bit with different herbs.
I’ve made without the salmon too but with fresh chopped dill or fresh minced basil ..
Unlimited ideas. Easy to make and SO satisfying.
Thanks for sharing. I will try your exact recipe next time and looking forward to it!
You’re so right! I love using different herbs depending on what I’m serving! Dill is a natural with potatoes!
Lemon chive cream you say? Yes. That sounds absolutely delicious. I’d love to try these.
The sauce is light and tangy!
My potatoes always turn brown when I make patties so using your tip of adding the onions first. Also love the additions of zucchini into the mix. It looks delicious.
Yes! I always start with the onion to prevent browning!
These are definitely better pancakes! My family will love this, knowing how much they love potato anything! Saving the recipe and adding this to our menu plan.
They make a great little appetizer or side dish and are a great way to sneak veggies in!
I love my potatoes only one way and that’s crispy so this looks right up my alley. Thanks for the recipe.
I love how versatile potatoes are!