Vegetable Pancakes with Lemon Chive Cream
Potato, zucchini onion and herb vegetable pancakes with smoked salmon and lemon-chive cream. Nutritional information is for pancakes without smoked salmon.
Servings: 12 servings
Calories: 28kcal
Ingredients
- 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.