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Grated Zucchini & Potato Pancake with Smoked Salmon & Apricot Horseradish Sauce

zucchini and potato pancakes
  • ServingsServings


  • 1 Tablespoon dried apricots, minced
  • 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 T margarine

Remaining Ingredients

  • 1/2 lb. prepared smoked salmon
  • Prepared apricot horseradish (see recipe below)

Apricot Horseradish Sauce

  • 2/3 cup prepared horseradish sauce
  • 2 Tablespoons apricot preserves


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
3 Add the zucchini mixture, shaping it into a cake with a ladle, and cook for about 1 minute. Coat uncooked side with spray.
4 Turn the cake over and cook for 1 minute. 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.
5  For the apricot horseradish sauce: mix all ingredients well and refrigerate.


Idaho Potato Commission