Salmon Potato Pancakes

Salmon Potato Pancakes

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Ingredients
  

  • 1/2 cup reduced-fat sour cream
  • 1 tsp freshly grated lemon rind
  • 1/2 tsp freshly ground black pepper divided
  • 2 cups leftover mashed potatoes
  • 6 Tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp kosher salt
  • 1 egg
  • 1 egg white beaten
  • 1/2 small yellow onion minced
  • 2 Tbsp safflower oil divided
  • 1/4 lb. thinly sliced smoked salmon torn into bite-sized pieces
  • 2 Tbsp fresh chives chopped

Instructions
 

  • Preheat oven to 200 F and place a wire rack on a baking sheet.
  • Add sour cream, lemon rind and 1/4 tsp black pepper in a small bowl.
  • Cover bowl and chill.
  • Add potatoes, flour, baking powder, 1/4 tsp pepper, egg, egg white and onion in a medium bowl.
  • Heat a large nonstick skillet over medium heat.
  • Add 1 1/2 tsp safflower oil, and make sure that the skillet is coated.
  • Scoop roughly 1 1/2 Tbsp potato batter per pancake onto hot pan. It should make 8 pancakes and flatten each slightly.
  • Cook pancakes for 2 to 3 minutes on each side or until golden brown.
  • Place pancakes on baking sheet; place in oven to keep warm.
  • Repeat procedure in 3 more batches with remaining oil and remaining potato batter.
  • Top pancakes with sour cream mixture, salmon, and chives.
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