Paleo Parsnip-Apple Latkes with Smoked Salmon

Who loves brunch? I absolutely love brunch. It is the best of both worlds. Breakfast and lunch together. I used to be plagued with the decision between sweet and savory at restaurants. Now I tend toward savory when eating out because it is easy to order paleo-friendly savory dishes. At home I like to whip up pancakes on the weekends and tend to ignore savory breakfast dishes. In an attempt to branch out of my sweet home cooking ways, I decided to make a savory pancake. With a little research I discovered there is actually a name for savory pancakes, latkes! I’m still not really sure how to pronounce this but have been calling them la-kay-s. Is this right?

So evidently yesterday was my 100th post! I didn’t even realize until last night. Thank you to everyone who has been reading my blog over the last five months. I love developing different and hopefully easy Paleo recipes and can’t wait to write another 100 posts! 

Ingredients

1/2 lbs parsnips, peeled

1 medium granny smith apple

1 green onion, sliced

2 eggs, scrambled

1 tbls coconut flour

1/4 tsp salt

1/8 tsp pepper

2-3 tbls coconut oil

4 oz smoked salmon

horseradish, to garnish

green onion, to garnish

Directions

Using the large shredder attachment for your food processor, shred the parsnips and apple. Place shredded parsnips and apple in a thin dish towel. Squeeze out all excess liquid. Combine parsnip, apple, green onion, eggs, coconut flour, salt and pepper. Let sit for 5 minutes for the coconut flour to absorb anymore liquid. Heat flat-bottom skillet with 1 tablespoon coconut oil. Form 1/4 cup patties in your palm lightly squeezing out any extra liquid. Place 3-4 patties in the pan, but don’t overcrowd. Cook for 2 minutes then lightly press down patty with flat spatula. Cook for another 5-6 minutes until brown and crispy. Flip and cook for another 7-8 minutes. 

Top latkes with 1 oz smoked salmon and a small dollop of horseradish and a sprinkle of green onion. Serves 4.

Enjoy! 

x vanessa