Dairy-Free Smoked Salmon and Potato Cakes

Ingredients

• about 680 g Potatoes
• about 113 g Smoked Salmon
• about 113 g Dairy-Free Cream Cheese
• 2 tbsp Fresh Dill
• 1 tsp Lemon Zest
• 2 Green Onions
• 1/4 cup All-Purpose Flour
• 2 tbsp Olive Oil
• 1/4 tsp Salt
• 1/8 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g of potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes until smooth.
2. 2While the potatoes are still warm, add the about 113 g of dairy-free cream cheese, about 113 g of smoked salmon (flaked into small pieces), 2 tbsp of fresh dill, 1 tsp of lemon zest, and 2 green onions (thinly sliced).
3. 3Add the 1/4 tsp of salt and 1/8 tsp of black pepper to the potato mixture. Stir everything together until well combined.
4. 4Divide the mixture into 8 equal portions and shape each portion into a small cake, about 7.62 cm in diameter. Lightly dust each cake with the 1/4 cup of all-purpose flour, ensuring both sides are coated.
5. 5Pour the 2 tbsp of olive oil into a large skillet and heat over medium heat (176.7°C / 175°C). Once the oil is shimmering, carefully place the potato cakes into the skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, until they are golden brown and heated through.
6. 6Remove the potato cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the potato cakes hot.

Substitutions

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