Zucchini Pancakes with Salmon
- 250 grams Zucchinis (shredded)
- 1 Egg
- 30 grams Salmon (smoked, about a slice)
- 2 tablespoons Oats
- 1 tablespoon Cheese (Cottage or cream)
- 2 tablespoons Olive oil (for the dough and some for frying)
- Salt
- Pepper
- 2-3 Parsley (thinly chopped)
Wash and shred the zucchinis.
Strain it really really well so that all of the liquids are gone.
Put all your ingredients in a bowl except the salmon and cheese (zucchini, oat, egg, parsley and olive oil).
Add salt and pepper and mix the ingredients well together.
Warm a non-stick pan up and drizzle just a bit of olive oil in it.
Take a spoon full from the mixture and add it in a warm pan.
Press it with your fork to flatten it out.
Fry it for 2-3 minutes on each side in medium fire (on 7), till they turn red.
Lower the fire so that the next ones don't burn and they're easier to fry.
Once all of your pancakes are ready, place them on a platter and garnish them with cheese and salmon.
- The most important secret for this recipe is to strain the zucchini real well.
- You could add herbs such as mint or dill in the dough mixture or garnish with them.
- You could also melt some blue cheese together with cream cheese and this will add much more flavor to your dish. Be careful when it comes to the quantity though as blue cheese tends to be quite salty and salmon too.
- You could even replace salmon with prosciutto or any other Italian, thinly chopped type of cured meat.
- Add some lime peel to the cheese and everyone will start asking you for your secret ingredient in this recipe.
- Thicker pepper will enhance the taste of salmon.
- You could even serve them at room temperature and have them prepped a couple of hours ago or even the morning before. Cover them with some cooking membrane and remove half an hour before serving.
A great and easy idea for your Diet Menu, for Summer Nights on the Porch or a healthy choice on New Years' Eve menu.
