Breakfast

Potato Zucchini Cakes with Smoked Salmon

image :  Potato Zucchini Cakes with Smoked Salmon

Ingredients

  • Potato Zucchini Cakes

  • 2 cups coarsely grated potato
  • 1 cup coarsely grated zucchini
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup all-purpose flour
  • canola oil for shallow frying
  • arugula or baby lettuce leaves
  • 8 oz (250g) sliced smoked salmon
  • 1/2 small red onion, thinly sliced
  • Lemon Dill Sauce

  • 1/2 cup cream cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons water
  • 1 tablespoon creamed horseradish


Directions

To make the lemon dill sauce, whisk all ingredients in a small saucepan until warmed and smooth. Set aside; keep warm.

To make the potato zucchini cakes, place potato in fine mesh sieve. Squeeze potato to remove excess moisture. Place on paper towel; pat dry. Put into a large bowl. Add zucchini, eggs, salt, pepper and flour; mix well.

Heat oil in a large frying pan over medium-high heat. Add 1/4 cup of mixture to hot oil; flatten with back of spoon. Cook for about 3 minutes each side until golden. Drain on paper towel; keep warm. Repeat with remaining mixture.

Top each cake with arugula, salmon and onion. Drizzle with lemon dill sauce.

Serves 4.