Potato Cakes With Smoked Salmon Cream Cheese Recipes

Steps:

• Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
• Weigh out 250g of the mash and place in a bowl (you shouldn't have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
• Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.

Steps:

• In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
• Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
• Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
• Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
• Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
• Decorate each salmon topped pancake with a tiny feather of dill.

Steps:

• Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add olive oil, sour cream and one bunch of chives minced. Finish with one egg, mix very well. Season with salt and pepper. Form by hand 4 large potato cakes. In a medium saute pan, heat olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 minutes per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a warm place. Crack twelve eggs and wisk with a fork. Add 2 ounces milk. Season with salt and pepper. In the same teflon pan add 2 ounces of butter and over medium heat slowly stir in cracked eggs and begin to scramble.
• Once eggs are finished fold in a julienne of smoked salmon and a handful of minced chives. For presentation place one warm potato cake in the middle of each plate. Then carefully spoon scrambled egg mixture on top and garnish with chives

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

Steps:

• Spray a frying pan with Pam, and heat over medium.
• Combine all ingredients.
• Drop into patties into the pan.
• Brown patties on both sides.
• Serve hot.

Steps:

• In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
• Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.