Potato Cakes with Smoked Salmon
- Yield: makes 30
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 35
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 19
- Sodium
- 78
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
3 eggs
1/2 cup full fat milk
2 spring onions/scallions finely sliced
2 tablespoons olive oil
3/4 cup smash/potato flakes
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon lemon juice
About 10 ounces (300g) smoked salmon
Small bunch dill or packet
Directions
- 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.