Potato zucchini cakes with smoked salmon
These delicious potato cakes are lovely to serve for brunch. Or try making small cakes to serve for an appetizer at your next party.
2 cups coarsely grated BABY BOOMER POTATOES
1 cup coarsely grated zucchini
2 eggs
1/2 teaspoon salt
freshly ground pepper
1/3 cup all-purpose flour
canola or vegetable oil for shallow frying
arugula leaves
8 oz (250g) sliced smoked salmon
1/2 small red onion, thinly sliced
LEMON DILL SAUCE
1/3 cup cream cheese, warmed
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
1 tablespoon water
1 tablespoon olive oil
1 teaspoon creamed horseradish
To make the lemon dill sauce, whisk all ingredients in a small saucepan until warmed and smooth.
Squeeze potatoes 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.