- 450g cooked, mashed potatoes
- 75g flourÂ
- 2 eggs, beatenÂ
- 2 tablesp. scallions, finely chopped
- Salt, pepper and nutmeg
- 50g butter, melted
- 125 ml soured cream
- 1 tablesp. dill, choppedÂ
- Salt and black pepper
Smoked Salmon on Potato Cakes
6 people
Ingredients
Main
- 450g cooked, mashed potatoes
- 75g flourÂ
- 2 eggs, beatenÂ
- 2 tablesp. scallions, finely chopped
- Salt, pepper and nutmeg
- 50g butter, melted
- 125 ml soured cream
- 1 tablesp. dill, choppedÂ
- Salt and black pepper
Method
Copy Text
Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.Â
Method
Copy Text
Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.Â
Serving Suggestions
Mix the soured cream, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the cream mixture.
