Plantain Latkes with Smoked Salmon and Dill Sauce

Ingredients

• ⅓ cup plain nonfat Greek yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh lemon juice plus wedges for serving (from 1 DOLE^® Lemon)
• 2 teaspoons chopped fresh parsley
• 2 DOLE^® Green Onions, thinly sliced
• 2 green DOLE^® Plantains, peeled and grated (about 2 cups)
• 1 garlic clove, minced
• 1 large egg
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1½ tablespoons olive oil plus additional for cooking (optional)
• 1 package (4 ounces) gluten free smoked salmon, thinly sliced crosswise
• ½ cup loosely packed DOLE^® Arugula

Directions

1. Stir yogurt, dill, lemon juice and parsley in a small bowl; cover and refrigerate. Makes about ½ cup.
2. Stir onions, plantains, garlic, egg, salt and pepper in a medium bowl (you should have about 1½ cups). Heat oil in a large nonstick skillet over medium heat. In 2 batches, drop 2 tablespoons plantain mixture per latke into skillet; press into 2-inch patties with spatula and cook 5 minutes or until golden brown, turning once and adding additional oil to skillet, if necessary. Makes about 12 latkes.
3. Serve latkes topped with sauce, salmon and arugula along with lemon wedges.