NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

1 large Egg

0.5 tbsp Almond flour

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

0.5 tsp Avocado oil

4 oz Smoked salmon

0.5 cup Greek yogurt

1 tbsp Fresh chives

PREPARATION

• 1

  Scrub and peel the potato, then grate it using the large holes of a box grater.

• 2

  Place the shredded potato in a clean kitchen towel and squeeze out as much moisture as possible to ensure maximum crispiness.

• 3

  In a medium bowl, whisk the egg and then stir in the dried potato, almond flour, sea salt, black pepper, and onion powder until well combined.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Scoop the potato mixture into the skillet to form two large or four small patties, pressing down firmly with a spatula to flatten.

• 6

  Cook for 4-5 minutes per side until the exterior is golden brown and the edges are perfectly crispy.

• 7

  Transfer the latkes to a plate and top evenly with the smoked salmon and a generous dollop of Greek yogurt.

• 8

  Garnish with finely chopped fresh chives and serve immediately while hot.