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zucchini pancakes with yogurt dill sauce



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  • Carbohydrates: 288.8
  • Fats: 20.0
  • Dietary Fiber: 21.0
  • Minerals: 21.0
  • Proteins: 32.0
  • Vitamins: 13.0
  • Water: 9.0


  1. To make sauce: in a ceramic or plastic bowl
  2. Combine all ingredients
  3. Cover
  4. And chill
  5. 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
  6. Put the grated vegs in a bowl and add onion
  7. Olive oil
  8. Salt and pepper
  9. Preheat oven to 300
  10. In a 7 1 / 2" nonstick omelet pan
  11. Heat 1 teaspoons of the veg
  12. Oil together with 1 / 4 teaspoons of melted butter over med
  13. High heat until hot
  14. Pour 3 / 4 cup of the grated vegs
  15. And spread mixture to the edges of pan
  16. Pressing down firmly with a rubber spatula to form a pancake about 1 / 4" thick
  17. Cook about 3 mins
  18. Until edges begin to brown
  19. Gently lift pancake with the spatula to check underside
  20. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more
  21. Until golden
  22. Remove pancake to paper towel to drain
  23. Then transfer to a baking sheet
  24. Place in oven to keep warm
  25. Make more pancakes in same manner
  26. To serve
  27. Put a generous 1 / 4 cup of greens on 6 salad plates
  28. Spread each pancake with 2 tbls
  29. Yogurt dill sauce
  30. Then put pancake on greens
  31. Arrange 2 slices of salmon on top
  32. Garnish with chives
  33. Lemon slices
  34. Pepper
  35. Serve remaining sauce on the side

Step 22

Total Time in Minute 32

Ingredients Count 14

cooking zucchini pancakes with yogurt dill sauce

See More Relate Photo


Plain yogurt

Fresh dill

Salt and pepper


Juice of


Idaho potatoes

Red onion

Olive oil

Vegetable oil

Baby greens

Smoked salmon


Lemon slice

Fresh ground black pepper

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