Potato Pancake, Lox, and Cream Cheese Sandwich

• From: Washington State Potato Commission

Ingredients

• 6 large russet potatoes

• 2 medium Walla Walla onions

• 1/2 lemon

• 4 eggs

• 1/2 cup gluten-free, all-purpose flour

• 1/2 cup sunflower or safflower oil

• 6 Tbs cream cheese

• 6 slices lox

• 6 slices red onion

Smoky salmon and cool cream cheese taste so, so good between crispy potato cakes.

Directions

• Scrub potatoes with vegetable brush under cold running water. With food processor shredder attachment, or box shredder, shred potatoes and onions.
• In colander, rinse potato and onion mixture well with cold water. Drain well then squeeze water out with hands and then paper towels.
• Turn potato and onion mixture into large bowl. Squeeze lemon juice over and toss to mix. In medium bowl, beat eggs until blended.
• Stir eggs into potato and onion mixture. Sprinkle flour over mixture and mix in; season to taste and form mixture into six patties.
• In large skillet over medium-high heat, heat a few tablespoons of the oil. Add patties, but do not crowd. Cook until well browned on one side, about 4 to 5 minutes, then turn and cook second side.
• Remove from pan and keep warm on paper towel covered baking sheet in oven turned on to low heat. Add additional oil to skillet and repeat until all pancakes are cooked.
• Put 1 tablespoon of cream cheese on bottom half, top with slice of lox and a thin slice of red onion.