Grated Zucchini-Potato Pancake w/ Smoked Salmon & Apricot-Horseradish Sauce
Courtesy of Idaho Potato Commission 4 Servings • 15 Min. Prep Time • 2 Min. Cook Time| Ingredients |
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| Pancake |
| 1 large zucchini, grated and squeezed dry |
| 1 small Idaho® baking potato |
| 3 chopped green onions |
| 2 Tbsp. flour |
| 1 whole egg, lightly beaten |
| 1 egg white |
| salt and pepper to taste |
| pinch thyme |
| Nonstick cooking spray |
| 1 Tbsp. margarine |
| 1/2 lb. prepared smoked salmon |
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| Apricot Horseradish Sauce |
| 2/3 c. prepared horseradish sauce |
| 2 Tbsp. apricot preserves |
| 1 Tbsp. dried apricots, minced |
Directions:
1. In a medium size bowl, combine the zucchini, potato, green onions, flour, egg, egg white, salt, pepper and thyme.
2. Coat a medium size skillet with cooking spray. Melt the margarine in the skillet over moderate heat. Add the zucchini mixture, shaping it into a cake with a ladle, and cook for about 1 min.
3. Coat uncooked side with spray. Turn the cake over and cook for 1 min.
4. To serve, cut the cake into quarters. Spoon 1 tsp. of the horseradish sauce on each quarter, then top with a generous amount of the smoked salmon.
Apricot Horseradish Sauce:
Mix sauce ingredients well and refrigerate.
* Recipe courtesy of Lou Aron, Chef, Westside Catering, Boise, ID
