Grated Zucchini - Idaho® Potato Pancakes with Smoked Salmon and Apricot - Horseradish Sauce


  • For Pancake
  • 1 large zucchini, grated and squeezed dry
  • 1 small Idaho® baking potato
  • 3 chopped green onions
  • 2 tablespoons flour
  • 1 whole egg, lightly beaten
  • 1 egg white
  • Salt and pepper to taste
  • Thyme pinch
  • Nonstick cooking spray
  • 1 tablespoon margarine
  • Remaining Ingredients
  • 1/2 pound prepared smoked salmon
  • Prepared apricot horseradish
  • Apricot Horseradish Sauce
  • 2/3 cup prepared horseradish sauce
  • 2 tablespoon apricot preserves
  • 1 tablespoon dried apricots, minced


  1. In a medium size bowl, combine the zucchini, potato, green onions, flour, egg, egg white, salt, pepper and thyme.
  2. Coat a medium size skillet with cooking spray. Melt the margarine in the skillet over moderate heat. Add the zucchini mixture, shaping it into a cake with a ladle, and cook for about 1 minute.
  3. Coat uncooked side with spray. Turn the cake over and cook for 1 minute.
  4. To serve, cut the cake into quarters. Spoon 1 teaspoon of the horseradish sauce on each quarter, then top with a generous amount of the smoked salmon.
Apricot Horseradish Sauce
  1. Mix all ingredients well and refrigerate.


Yield: 2-4 servings
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Calories: 250
Sugar: 11g
Sodium: 540mg
Fat: 9g
Fiber: 3g
Protein: 14g
Cholesterol: 75mg

Lou Aron
Westside Catering
Boise, ID

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