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Mini Zucchini-Dill Pancakes
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| ½ lb | zucchini, grated |
| ½ tsp | salt |
| 2 Tbsp | flour |
| 2 Tbsp | fresh dill, chopped |
| 1 Tbsp | grated Parmesan |
| 1 lg | egg white |
| 2 tsp | olive oil |
| 2 oz | smoked salmon, divided |
| 4 tsp | sour cream, divided |
| 1 tsp | dill, divided |
1. TOSS zucchini with salt in colander. Let sit 20 min.
2. SQUEEZE all excess liquid from zucchini.
3. TOSS zucchini with flour, dill, Parmesan, and egg white.
4. HEAT olive oil in nonstick pan over medium heat. Drop 8 (1 Tbsp) portions of zucchini mixture into pan and cook, turning, until golden brown, 4 min.
5. DIVIDE smoked salmon, sour cream, and dill among pancakes.
NUTRITION (per serving: 2 pancakes) 112 cal, 11 g pro, 5 g carb, 0.5 g fiber, 5 g fat, 1.5 g sat fat, 337 mg sodium
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