Salmon Potato Pancakes

Salmon Potato Pancakes

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