Healthy Zucchini and Carrot Veggie Latkes topped with Chicken of the Sea Smoked Salmon, corn and avocado!
This post is sponsored by Chicken of the Sea.
Latkes are usually made with shredded potatoes, but now and then you have to change things up, right? So shredded zucchini and carrots seemed like a solid choice. Low carb and with only an egg and a tiny amount of flour to help bind them together, they’re super healthy! And as much as I like these veggie latkes on their own, adding a topping to them is a great way to kick things up a level.
I combined Chicken of the Sea Smoked Salmon Pouch with roasted corn, cubes of fresh avocado and diced shallot and topped each veggie latke. A squirt of lemon juice and a good sprinkling of fresh chopped dill gives you an awesome lunch or dinner. I served them with a side of nonfat Greek yogurt mixed with fresh garlic and dill. Add a poached egg and call a fancy brunch on the weekend.
So many options!
Chicken of the Sea is now really proud to offer MSC certified products. The blue Marine Stewardship Council stamp on the pouch means that tough standards have been met for sustainable fishing practices. Only 12%of all global fish caught is MSC certified but already plans are in place to increase that number by a lot. By having the MSC, we can protect our oceans from overfishing, bycatch and environment protection so our seafood can thrive.
Salmon is always a popular choice for dinner in my house. It’s loaded with omega 3’s and works as a great protein choice.
Other Great ways to use Chicken of the Sea Smoked Salmon.
- Add to scrambled eggs for a tasty breakfast
- Smoked salmon grilled cheese sandwich.
- Add your favorite salad toppings straight into the pouch, and boom, a walking salad!
- Mix through some shredded potatoes for an easy salmon hash.
Let me know what your favorite way is to eat Chicken of the Sea I’m always looking for new ideas!
Zucchini and Carrot Veggie Latkes
- 2 zucchini grated
- 2 cups carrot shredded
- 1 egg
- 2 tbsp flour
- 1 tsp oregano dried
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp canola oil
- 1 pouch Chicken of the Sea Smoked Salmon
- 1 cup corn
- 1 avocado diced
- 1 shallot diced
- 1/4 cup Greek Yogurt non fat
- 1 1/2 tsp fresh dill chopped
- 1 clove garlic minced
Place the grated zucchini in the center of a clean dish towel and twist tightly to extract as much water as possible from the zucchini and then transfer to a bowl.
Add the shredded carrot, egg, flour, oregano, salt, and pepper.
Stir with a fork until well combined.
Heat the oil in a nonstick pan and add about 1/4 cup size of the latke mixture to the hot oil, slightly pressing down to form a patty shape.
Cook for about 3-4 minutes on each side then transfer to a baking tray in a low heat oven.
In a bowl combine the smoked salmon, corn, avocado, and shallot.
In a smaller bowl, combine the yogurt, dill, and garlic.
Place the latkes on a plate and top each one with some of the salmon mixtures.
Garnish with fresh dill and serve with the yogurt dip.