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SERVES:
Makes 8 cakes

INGREDIENTS:

1 medium zucchini, grated (remove core first if soft and seedy)
1 large baking potato
1 large egg
Salt and pepper to taste
2-3 Tbs chopped chives (optional) plus more for garnish
Vegetable oil for sautéing cakes

4 ounces sliced smoked salmon
Approx. 1/3 cup sour cream

PROCEDURE:

Put each grated vegetable into its own clean kitchen towel and squeeze as much of the water out of that as you can.

Try to end up with 1 firmly packed cup of each vegetable (after squeezing the water out) and put those into a mixing bowl, add 1 large egg, a little salt and pepper to taste and a 2-3 Tbs of chopped chives and mix until everything is well combined.

Next, add a splash of vegetable oil to a large nonstick pan, on medium to medium high heat and, when the oil is hot, use a 1/4 cup measure to add 3-4 little mounds of the shredded vegetables to that. Use a spatula to press those down until they're about 1/2-inch thick and start browning up the first side.

When the first side is a nice golden brown carefully flip the cakes over and finish cooking them through on the second side.

Each batch will take 8-10 minutes to cook through and then you can take them out of the pan and drain them on paper towels when they are done.

To serve, divide them up onto individual plates with a dollop of sour cream on top of each one. Top that with some sliced smoked salmon and finish with a sprinkling of chopped chives if you like.

HINTS:

You'll need equal amounts of grated zucchini and potato for this and it's a good idea to grate the potato last so it doesn't have as much of a chance to turn brown.

The key to a crispy cake is to get as much water out of the grated vegetables as possible so they're not steaming in the pan when you cook them.