POTATO AND SMOKED SALMON PANCAKES WITH CREAMY DILL SAUCE

Potato and Smoked Salmon Pancakes with Creamy Dill Sauce image

Blogger Lauren Keating of Healthy-Delicious shares a Scandinavian treat.

Provided by Lauren Keating

Categories Breakfast

Time 30m

Yield 6

Number Of Ingredients 11

Previous Next

Ingredients

1 egg
1/2 cup fat-free (skim) milk
1 container (6 oz) Greek Fat Free plain yogurt
3/4 cup Gold Medal™ whole wheat flour
5 russet potatoes (about 1 1/2 lb), peeled
1 small onion
4 oz smoked salmon, chopped
2 tablespoons vegetable oil
1 tablespoon fat-free (skim) milk
1 tablespoon chopped fresh dill weed
Dash pepper

Steps:

In large bowl, beat egg, 1/2 cup milk and 2 tablespoons of the yogurt. Stir in flour to make a thin batter.
Shred potatoes and onion into batter. Stir in salmon.
In 10- to 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Using 1/4-cup measuring cup, scoop batter into skillet to make each pancake. Gently press down on top of each pancake with pancake turner to flatten. Cook 2 minutes on each side or until pancakes are golden brown and crispy. Add remaining tablespoon oil as needed.
To make sauce, stir together remaining yogurt, 1 tablespoon milk and the dill. Season to taste with black pepper. Serve sauce with pancakes.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g