Potato Pancake Appetizers

Potato pancakes are great to use as a foundation for an appetizer. Served with some crunchy apple and celery slaw and then topped with smoked salmon, capers and green onions, all the flavors pair perfectly together.

Potato Pancakes are so satisfying, why not make them into cute appetizers? Since potatoes are a great blank slate, they pair well with so many things. In this case, I topped them with a small spoonful of apple and celery slaw that is crunchy, sweet and tangy, which cuts through the richness of the potato pancake and the salty smoked salmon.

I love serving potato pancakes for breakfast or lunch on the weekends, served simply with sour cream, or add a meat filling and serve it as the main entree for dinner too. What could be more Belarusian than an appetizer based on a potato pancake too? Not only does it look pretty, all the components go so well together. The combination of the hearty pancake with the refreshing, crunchy and creamy slaw and the salty fish and fresh herbs is spot on.

These would be perfect as a party starter, and really get your appetite going. You can also serve it as a light meal, with tea or even as a lunch option. If you’re feeling very festive, you can also use caviar instead of the fish or if you’re not a seafood appreciator, you can serve the pancakes with canadian bacon, prosciutto , or sautéed mushrooms instead.

Ingredients:

Potato Pancakes:

• potatoes – I highly recommend using gold potatoes for potato pancakes. They have a wonderful flavor, golden color, aren’t as watery as baking/Russet or white or red potatoes and don’t discolor as easily either.
• onion – yellow or white onion would be best, not red.
• salt, pepper
• sour cream, this is optional, but I like to use it.
• flour – this will help to bind the potato pancake batter and keep the pancakes from falling apart when cooked.
• egg – another binding ingredient for the pancake batter.
• oil – for panfrying the pancakes (sunflower, avocado, grapeseed, light olive oil, etc.)

Apple Celery Slaw:

• apple – any apples will work for this recipe.
• celery – I prefer using the celery stalks that are thinner and more tender, but any will work.
• cucumber – use mini cucumbers, or remove the seeds from larger cucumbers
• lemon juice – it will add some acidity to the slaw as well as keep the apples from browning.
• sour cream – plain, unsweetened yogurt can be substituted as well.
• mayonnaise – it will make the dressing creamier
• mustard – adds a nice tang to the slaw.
• salt, pepper

• smoked salmon – thinly sliced
• capers – capers are an iconic accompaniment to smoked salmon
• green onion, dill – add a lovely fresh flavor

How to Make Potato Pancake Appetizers:

1. Make the potato pancake batter. Grate the potatoes and onion on the small holes of a box grater or use a food processor to make a batter. Drain excess liquid. Add the egg, sour cream, flour, salt and pepper. Mix to combine.
2. Cook mini potato pancakes in a skillet or use a griddle. Cook until golden brown on both sides.
3. Make the Apple Celery Slaw. Thinly julienne the apple and cucumbers, finely slice the celery. Combine all the slaw ingredients together, mixing to combine.
4. Assemble the potato pancake appetizers. Place a spoonful of slaw on top of the potato pancake, top with smoked salmon and garnish with capers and green onions.
5. Serve right away.

Helpful Tips:

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