1 medium onion, cut in chunks
1 Idaho (russet) potato, cut in chunks
1 medium sweet potato, cut in chunks
1 carrot, cut in chunks
1 medium zucchini, cut in chunks
1 red pepper, cut in chunks
2 eggs (or 1 egg plus 2 egg whites)
75 ml (1/3 cup) matzo meal or dried bread crumbs (preferably whole wheat)
2 ml (1/2 tsp) salt
Freshly ground black pepper
30 ml (2 tbsp) fresh dill weed
45 ml (3 tbsp) olive oil for frying (plus more as needed)
250 ml (1 cup) two-way tzatziki (recipe follows)
125 g (1/4 lb) smoked salmon, cut into bite-sized pieces
Additional dill weed for garnish
- In a food processor fitted with the steel blade, process the vegetables in batches until finely minced, about 8 to 10 seconds for each batch.
- Transfer the minced vegetables to a large mixing bowl, and add the eggs, matzo meal, salt, pepper and dill weed; mix well.
- Spray a large non-stick skillet with cooking spray. Add 1 tbsp oil and heat over medium high heat. Drop the mixture from a teaspoon into the hot oil to form pancakes (latkes). Flatten each with the back of a spoon. Reduce heat to medium and brown well on both sides, about 2 minutes per side. Remove the latkes from the pan as ready and drain on paper towels. Add additional oil to the pan as needed and stir batter before cooking each new batch of latkes. (Can be made in advance and kept warm in a 120C (250F) oven.
- When ready to serve, arrange the latkes on a platter, and top each one with a dollop of tzatziki, smoked salmon, and a sprig of dill weed.
Keeps two days in the refrigerator, reheats well. Freezes well for up to a month.