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Ingredients
- Nonstick aluminum foil
- 1 lemon, for juice, divided
- 2 medium red potatoes, grated (about 8 oz)
- 1 large parsnip, grated
- 1 large carrot, grated
- 1 shallot, grated
- 1 large egg (or ¼ cup egg substitute)
- 2 tablespoons whole wheat flour
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- Cooking spray
- 3 tablespoons low-fat plain Greek yogurt
- 3 sprigs fresh dill, finely chopped
- 4 oz smoked salmon
- 2 tablespoons fresh Italian parsley, finely chopped (optional)
Prep
- Preheat oven to 400°F. Line two baking sheets with foil.
Steps
- Squeeze lemon for juice (2 tablespoons). Grate potatoes (2 cups), parsnip (1 cup), carrot (1 cup), and shallot; combine with 1 tablespoon lemon juice. Squeeze liquid out of potato mixture until no moisture remains, then transfer to large bowl.
- Stir flour, salt, pepper, and beaten egg into potato mixture until well blended. Coat baking sheets with spray. Spoon 6 small mounds of vegetable mixture onto each baking sheet; press each mound into thin, round pancakes. Bake 12–14 minutes or until brown around edges, then let stand 5 minutes to cool.
- Combine remaining 1 tablespoon lemon juice with yogurt. Chop dill (2 teaspoons); whisk into yogurt sauce. Spread 1 teaspoon yogurt sauce onto each vegetable pancake; cover sauce with 1 slice smoked salmon. Roll vegetable pancake tightly around salmon into a cigar shape. Serve rolls topped with chopped parsley, if desired.
Amount per ⅙ recipe serving: Calories 130, Total Fat 4g, Sat Fat 1g, Trans Fat 0g, Chol 40mg, Sodium 230mg, Total Carb 17g, Fiber 3g, Sugars 3g, Protein 7g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 0%