Parsnip Pancakes with Smoked Fish and Caper Sour Cream

Name: Parsnip Pancakes with Smoked Fish and Caper Sour Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 large baking potato, peeled and grated; 1 teaspoons baking powder; 2 Tbsps drained capers; 2 Tbsps chopped dill; 1 large egg, beaten; 170 grams sliced smoked fish, such as sable or salmon; 2 Tbsps all-purpose flour; 4 larges parsnips, peeled and grated; 0 teaspoons freshly ground pepper; 118 milliliters grated red onion, plus 2 tablespoons minced red onion, for garnish; 1 teaspoons salt; 177 milliliters sour cream; 4 servings Vegetable oil, for frying

You can never have too many morn meal recipes, so give Parsnip Pancakes with Smoked Fish and Caper Sour Cream a try. Watching your figure? This pescatarian recipe has 327 calories, 14g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of parsnips, dill, fish, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a small bowl, combine the sour cream with 2 tablespoons of the grated red onion, 1 tablespoon of the dill and the capers; cover and refrigerate.

Ingredients you will need

Sour Cream

Red Onion

Capers

Dill

Equipment you will use

Bowl

In a colander set in the sink, combine the remaining 1/2 cup of grated red onion with the parsnips and potato.

Ingredients you will need

Red Onion

Parsnip

Potato

Equipment you will use

Colander

Let stand for 15 minutes, then squeeze to remove any excess liquid.

Transfer the vegetables to a medium bowl and add the egg, flour, baking powder, salt and pepper.

Ingredients you will need

Salt And Pepper

Baking Powder

Vegetable

All Purpose Flour

Egg

Equipment you will use

Bowl

Mix thoroughly.

Preheat the oven to 30

Equipment you will use

Oven

Heat 1/8 inch of vegetable oil in a large cast-iron skillet. Drop rounded tablespoons of the pancake batter into the skillet, spacing them evenly and pressing lightly to flatten. Cook the pancakes over moderate heat until browned and crisp, about 4 minutes per side.

Ingredients you will need

Vegetable Oil