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zucchini pancake with smoked salmon
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4.94 from 15 votes

Herbed Potato and Vegetable Pancakes with Lemon Chive Cream.

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


  • 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


  • 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.


Serving: 1g | Calories: 36kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 305mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg