Mini Veggie Latkes With Smoked Salmon and Tzatziki

Ingredients

• 1 medium onion, cut into chunks
• 1 idaho potato, cut into chunks
• 1 medium sweet potato, cut into chunks
• 1 carrot, cut into chunks
• 1 medium zucchini, cut into chunks
• 1 red pepper, seeded and cut into chunks
• 2 eggs (or 1 egg and 2 egg white)
• 1/3 cup matzo meal or whole wheat breadcrumbs
• 1/2 teaspoon salt (to taste)
• fresh ground black pepper
• 2 tablespoons fresh dill
• 3-4 tablespoons olive oil, for frying
• 1 cup tzatziki
• 1/4 lb smoked salmon, cut into bite size pieces
• additional dill (to garnish)

Directions

1. 1

   In a food processor fitted with steel blade, process the vegetables in batches until finely minced, 8-10 seconds.

2. 2

   Transfer the vegetables to a large bowl and add the eggs, matzo meal, salt, pepper, and dill and mix well.

3. 3

   Spray a large nonstick frying pan with cooking spray, and add 1 tablespoon oil and heat over medium high heat.

4. 4

   Drop the batter from a teaspoon into the hot oil to form a pancake Don't crowd the pan. Flatten slightly with the back of the spoon, reduce heat to medium and brown well on both sides about 3 minutes per side.

5. 5

   Remove latkes from the pan and drain on paper towels. Add more oil to the pan as needed and stir batter before cooking each new batch of latkes.

6. 6

   When ready to serve, arrange latkes on a platter and top each with a dollop of tzatziki, smoked salmon and a sprig of dill.

7. 7

   Variation: Instead of zucchini use 1 10 ounce package of frozen spinach, thawed and squeezed dry.

8. 8

   For baking: put racks on lowest and middle position and preheat oven to 450 degrees F. Drop the latke mixture by the tsp onto well oiled baking sheet and flatten slightly.

9. 9

   Bake 10 minutes or until bottoms are browned and crispy. Turn latkes over, switch pans from bottom to middle and vice versa and bake 8-10 minutes.