Potato Pancakes with Salmon

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Potato Pancakes with SalmonRecipe
Photo: Peter Frank Edwards; Styling: Ginny Branch


Serve pancakes with a dollop of applesauce in place of the fish for a fast meat-free option.

Serves 16 (serving size: 2 pancakes, 1/4 ounce salmon, and about 1 3/4 teaspoons sour cream mixture)


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1/2 cup reduced-fat sour cream
1 teaspoon freshly grated lemon rind
1/2 teaspoon freshly ground black pepper, divided
2 cups leftover mashed potatoes (about 15 ounces)
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1 egg
1 egg white, beaten
1/2 small yellow onion, minced
2 tablespoons safflower oil, divided
1/4 pound thinly sliced smoked salmon, torn into bite-sized pieces
1 to 2 tablespoons chopped fresh chives


Hands-on: 35 Minutes
Total: 35 Minutes

1. Preheat oven to 200°. Place a wire rack on a baking sheet.

2. Combine sour cream, lemon rind, and 1/4 teaspoon pepper in a small bowl. Cover and chill.

3. Combine potatoes, flour, baking powder, remaining 1/4 teaspoon pepper, salt, egg, egg white, and onion in a medium bowl. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Scoop about 1 1/2 tablespoons potato batter per pancake onto hot pan, for a total of 8 pancakes; flatten each slightly. Cook pancakes 2 to 3 minutes on each side or until golden brown. Place pancakes on rack 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.

Created date

September 2014

Nutritional Information

Calories 81
Fat 4 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 1.4 g
Protein 3 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 21 mg
Iron 0.0 mg
Sodium 187 mg
Calcium 33 mg