← All recipes

🍽️ Crispy Vegetable Pancakes with Smoked Salmon

428 kcal · 30 min · 4 servings

Ingredients

• 200 g zucchini
• 200 g carrots
• 400 g mostly waxy potatoes
• 2 eggs
• 1 tbsp flour
• salt
• pepper (from the mill)
• nutmeg (freshly ground)
• 4 tbsp rapeseed oil
• 200 g sour cream
• 200 g smoked salmon
• dill tips (for garnish)

Instructions

1. 1. Wash the zucchini and carrots thoroughly.
2. 2. Remove the hard ends of the zucchini and carrots.
3. 3. Peel the potatoes.
4. 4. Rinse the peeled potatoes.
5. 5. Coarsely grate the zucchini, carrots, and potatoes.
6. 6. Place the grated vegetables into a large bowl.
7. 7. Add the eggs and flour to the vegetable mixture.
8. 8. Stir everything well until a uniform batter forms.
9. 9. Season the batter with salt, pepper, and ground nutmeg.
10. 10. Heat 1 to 2 tablespoons of oil in a non-stick pan.
11. 11. Take 1 to 2 tablespoons of batter for one pancake.
12. 12. Place the batter into the hot pan.
13. 13. Flatten the batter with a spoon or a spatula.
14. 14. Fry the pancake on the first side for 3 minutes until golden brown.
15. 15. Flip the pancake.
16. 16. Fry the second side for another 3 minutes until golden brown.
17. 17. Remove the finished pancake from the pan.
18. 18. Place the pancake on kitchen paper to absorb excess fat.
19. 19. Turn on the oven to 80 degrees Celsius with fan (convection).
20. 20. Keep the finished pancakes warm in the oven.
21. 21. Repeat steps 10 to 18 until all the batter is used.
22. 22. Arrange the warm vegetable pancakes on the plates.
23. 23. Place one teaspoon of sour cream on each pancake.
24. 24. Place a slice of smoked salmon on top of the sour cream.
25. 25. Garnish the dish with fresh dill sprigs.
26. 26. Grind fresh pepper over the finished pancakes before serving.

Nutrition per serving

• kcal: 428
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 25 g