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.
Servings: 12 people
- 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