Name: Potato cakes with smoked salmon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Irish
Ingredients: 3 medium potatoes quartered; 100g flour plus extra for dusting; ½ tsp baking powder; 150g pack full-fat soft cheese; 200g pack smoked salmon; half a small red onion thinly sliced; 1 tbsp caper drained; zest 1 lemon

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Potato cakes with smoked salmon

Potato cakes with smoked salmon

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Serves 4

More effort

Prep: 20 mins

Cook: 20 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Irish potato cakes given a modern twist with a classic New York bagel topping

Freezable (cakes only)

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Ingredients

Nutrition

Units:

MetricUS

3 medium potatoes

quartered
100g flour

plus extra for dusting
½ tsp baking powder

For the topping

150g pack full-fat soft cheese
200g pack smoked salmon
half a small red onion

thinly sliced
1 tbsp caper

drained
zest 1 lemon

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Nutrition: per serving

kcal394
fat21g
saturates12g
carbs36g
sugars1g
fibre2g
protein18g
salt4.35g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

ORIGINS

These potato cakes are traditionally made in Ireland where they’re cooked alongside a fry-up for breakfast and known as ‘farls’. Here, a classic New York bagel topping is used to give them a sophisticated twist.

Recipe from Good Food magazine, January 2008

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A star rating of 4.3 out of 5.3 ratings

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