Kaleidoscope Vegetable Cakes with Smoked Salmon & Creme Fraiche Sauce

I often call these confetti veggie pancakes or rainbow veggie pancakes when speaking to my children because really, they are quite pretty! A veritable rainbow of colors from a variety of summer produce, these take on a latke style potato cake are as fun to eat as they are to look at. Topped with a creme fraiche sauce with a nice bite from some horseradish and smoked fish, really of any kind (smoked trout or blue fish would also be delicious), make a perfect brunch treat.

NOTE: these cakes can be made ahead of time and reheated in a 350 oven until warm, about 10 minutes from refrigerated, 20 for frozen. They freeze very well and can be kept in the freezer for up to 6 months. A great thing to make when you have an abundance of summer produce to be brought out mid-winter, they make an excellent holiday appetizer!


  • 2 cups of shredded russet potatoes
  • 1 cup of shredded zucchini
  • 1 cup of shredded summer squash
  • 1 cup of shredded carrot
  • 1 cup of shredded onion
  • ¼ cup of all purpose flour
  • ½ plain bread crumbs
  • 1 tsp. Baking powder
  • 2 ½ tsp. Salt, divided
  • 3 large eggs, room temperature
  • 6 oz. of smoked salmon (I like hot smoked)
  • ½ cup fresh minced chives for garnish
  • ½ cup of oil for frying (sunflower, canola or vegetable)


  • ½ cup of creme fraiche
  • ½ cup of cream cheese, room temperature
  • ⅓ cup of milk
  • 1 tsp. Prepared horseradish
  • 1/2 tsp. Fine pink or sea salt
  • ¼ tsp. Pink pepper (rainbow or black is fine as well)


Sprinkle ½ tsp. salt over the zucchini, summer squash, carrot and onion and toss to coat. Place in a large colander and let drain in the sink for at least half an hour, squeezing as much water out at the end as possible.
*You can place the vegetables in a mesh bag and wring it out as well.

Meanwhile, add the shredded potatoes to a large bowl and cover with cold water. Drain, and repeat once more, then fill again and let sit for 10-15 minutes before draining.

In a large bowl, add the eggs and whisk vigorously until pale in color. Whisk in flour and baking soda, as well as earning 2 tsp. salt until well blended.

Toss the drained vegetables into the egg batter and toss to coat evenly. Sprinkle breadcrumbs over the mixture and toss with your fingers to evenly combine. Place in the fridge for 30 minutes, and up to an hour to help hold the mixture together.

In a large non-stick skillet with high sides, heat a portion of the oil (about ¼ cup over medium, to medium high heat.

Remove the mixture from the fridge, and scoop out1 tbsp. At a time, form into a ball, and the flattening until it’s about ¼ inch thick. You can make them as large as you like but this size works well for an appetizer or small bite size.

Fry in the skillet in batches, ensuring you have at least a ½ inch of space on all sides. Cook until golden brown, about 2-3 minutes per side, adjusting the temperature as needed so they don’t burn. Add more oil as needed. Place on a rack set over a sheet pan, and keep warm in the oven until ready to use.


Whisk together all ingredients but the milk. Add the milk slowly until you reach the desired consistency. Then whisk or blend until smooth. *can be done in a blender


Arrange cakes on a serving platter. Drizzle sauce evenly over the top, and top with smoked salmon, and a bit of chive. Serve immediately.

View our other summer squash recipe