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Ingredients
Method
- 600g floury potatoes, peeled, boiled and drained
- 150g smoked salmon, roughly chopped
- 100g cream cheese
- 2 spring onions, finely sliced
- 1 egg, beaten
- 3 tbsp plain flour, plus extra for dusting
- Salt and cracked pepper
- Olive oil, for frying
- Sour cream and lemon wedges, to serve
- Mash the cooked potatoes until smooth. Stir through the cream cheese, smoked salmon, spring onions, egg and flour. Season well. Shape into 8 patties and dust lightly in flour.
- Heat a good glug of olive oil in a frying pan over medium heat. Cook the potato cakes in batches for 3 to 4 minutes per side until golden and crisp.
- Drain on paper towel and serve hot with sour cream and a squeeze of lemon.
30 mins
4 serving
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