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Plantain Latkes with Smoked Salmon and Dill Sauce

WEB USE Plantain_Latkes_0147
30 Minutes Total time 20 Minutes Prep time 10 Minutes Cook Time 142 Calories 6 Servings


Allergens: Milk and Other Dairy, Eggs, Soy, Fish


  1. Stir yogurt, dill, lemon juice and parsley in a small bowl; cover and refrigerate. Makes about ½ cup.
  2. Stir onions, plantains, garlic, egg, salt and pepper in a medium bowl (you should have about 1½ cups). Heat oil in a large nonstick skillet over medium heat. In 2 batches, drop 2 tablespoons plantain mixture per latke into skillet; press into 2-inch patties with spatula and cook 5 minutes or until golden brown, turning once and adding additional oil to skillet, if necessary. Makes about 12 latkes.
  3. Serve latkes topped with sauce, salmon and arugula along with lemon wedges.
Dinner Mains Gluten-free Milk and Other Dairy Eggs Fish Soy

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