Zucchini Pancakes With Yogurt Dill Sauce

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 32mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
  • (If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
  • To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
  • Put the grated vegs in a bowl and add onion, olive oil, salt and pepper.
  • Preheat oven to 300*.
  • In a 7 1/2" nonstick omelet pan, heat 1 teaspoons of the veg. oil together with 1/4 teaspoons of melted butter over med. high heat until hot.
  • Pour 3/4 cup of the grated vegs. and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
  • Cook about 3 mins., until edges begin to brown.
  • Gently lift pancake with the spatula to check underside. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more, until golden.
  • Remove pancake to paper towel to drain, then transfer to a baking sheet.
  • Place in oven to keep warm.
  • Make more pancakes in same manner (add 1 teaspoons of oil and a bit of butter for each one).
  • To serve, put a generous 1/4 cup of greens on 6 salad plates.
  • Spread each pancake with 2 tbls. yogurt dill sauce, then put pancake on greens.
  • Arrange 2 slices of salmon on top.
  • Garnish with chives, lemon slices, pepper.
  • Serve remaining sauce on the side.
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