Perfect Petite Potato Pancakes

I have made quite a few appetizers in my day, but this one is definitely on my list of all-time favorites. The flavors are so amazing, they make a beautiful presentation and they are a cinch to throw together. I first made these for a special Mother's Day dinner while living in my Mother-In-Law's home and then again later in the summer for another family dinner. They always satisfy the crowd and I really enjoy making them. Just blogging them has me craving another petite potato pancake!

Smoked Salmon with Horseradish Cream on Potato Pancakes
Adapted from Cooking Light November 2005

Ingredients

• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 2 pounds of shredded frozen hashbrowns, thawed
  
• 1/2 cup grated fresh onion
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large egg whites
• 5 tablespoons olive oil, divided
• Cooking spray
• 1/4 cup reduced-fat mayonnaise
• 3 tablespoons grated Granny Smith apple
• 2 tablespoons plain fat-free yogurt
• 4 teaspoons prepared horseradish
• 4 ounces smoked salmon, broken into 48 pieces
• 3 tablespoons chopped fresh chives

Preparation

Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through egg whites) in a large bowl,

stirring until blended.

Divide mixture into 48 level tablespoon-sized pancakes, squeezing each to remove excess moisture.

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 16 pancakes; cook 3 minutes on each side or until browned.

Add 1 teaspoon of oil at a time as needed. Arrange on two baking sheets coated with cooking spray.

Repeat procedure twice with remaining oil and pancakes. Bake at 400° for 5 minutes or until cooked through.

Combine mayonnaise, apple, yogurt, and horseradish in a small bowl; place 1/2 teaspoon mayonnaise mixture on each pancake. Top each with a salmon piece; sprinkle with chives.

Click Here for My Adapted Printable Recipe