December 2007

Potato Cake Perfection!

potato cakes

A gorgeous starter idea for Christmas Day combining decadent smoked salmon with cool lemon & dill infused crème fraiche, piled high on warm homemade potato cakes.
Even better, you can make the potato cakes well in advance and freeze them - from freezer to fabulous in a matter of minutes.

Makes:	6 potato cakes
Preparation time:	20 minutes
Cooking time:	5 minutes

Ingredients

100g (4oz) mashed potato
1 medium egg, lightly beaten
2 tbsp Juvela Gluten-free Mix
1 tbsp olive oil
100g (4oz) crème fraiche
juice of 1 lemon
2 tbsp fresh dill, finely chopped
freshly ground black pepper
100g (4oz) smoked salmon

Method

To make the potato cakes, place the mashed potato, egg and Mix into a large bowl and beat together until combined.
Heat the olive oil in a frying pan, place a pastry cutter/ring in the pan and spoon the potato mixture into cutter/ring, then remove the ring. Cook for 2-3 minutes on each side, or until crisp and golden.
Add the lemon juice, dill and black pepper to the crème fraiche. Spoon over the potato cakes and top with slices of smoked salmon.

Thank you to Juvela for sponsoring this recipe.