These buttery potato cakes with a lovely oaty flavour are irresistible! Serve this alongside smoked salmon on a large board in the middle of the table and invite guests to help themselves.
Ingredients
- 500 g potatoes, peeled and cut into large chunks
- 110 g plain flour, plus extra for kneading
- 50 g oats
- 1 tsp onion powder
- 1 tsp sea salt
- 1 egg yolk
- Zest of 1 lemon, plus extra zest and lemon wedges to serve
- 1⁄2 green chilli, finely chopped
- 60 g butter, melted, plus extra for frying
- 1 tbsp olive oil
- 200 g smoked salmon
- For the green crème fraiche:
- Small bunch dill
- Small bunch parsley
- 1 tbsp capers
- 1 tbsp extra virgin olive oil
- 1⁄2 green chilli, deseeded and sliced
- Zest and juice of 1 lemon
- 150 ml crème fraiche
Instructions
1 Put the potatoes in a large pan of cold water. Bring to the boil, simmer for 10–15 min until fluffy, then drain.
2 Mix the flour, oats, onion powder, salt, egg yolk, lemon zest, chilli, melted butter and potatoes together in a large bowl to form a slightly wet dough. Briefly knead on a lightly floured surface.
3 Shape the dough into 6 round potato cakes. Cover in cling film and chill in the fridge for 30 min or until ready to cook.
4 Just before cooking, make the green crème fraiche. Blend all the ingredients, except for the crème fraiche, in a food processor. Spoon the crème fraiche into a bowl and stir half the green mixture through, spooning the rest into a bowl.
5 Heat 1 tbsp olive oil and a little butter in a large frying pan over a medium-high heat. Cook the potato cakes for 4 min on each side until crispy, golden and hot all the way through.
6 Serve the potato cakes topped with green crème fraiche, smoked salmon, green sauce and a little lemon zest, with lemon wedges on the side.
Notes
No smoked salmon? No problem. Easily replace it with smoked trout for an equally delicious dish.
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