Smoked Salmon and Potato Cakes (Dairy-Free)

Ingredients

• about 680 g Potatoes, boiled and mashed
• about 113 g Smoked salmon, thinly sliced
• 4 tablespoons Dairy-free cream cheese (e.g., Tofutti)
• 2 tablespoons Fresh dill, chopped
• 1 tablespoon Lemon juice
• 2 tablespoons Green onions, thinly sliced
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 tablespoon Olive oil

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

Instructions

1. 1In a bowl, combine mashed potatoes, 2 tablespoons of the dairy-free cream cheese, salt, and pepper.
2. 2Form the mixture into small patties.
3. 3Heat olive oil in a skillet over medium heat.
4. 4Cook the potato cakes for 5-7 minutes per side, or until golden brown.
5. 5While the potato cakes are cooking, prepare the dill sauce by mixing the remaining dairy-free cream cheese with fresh dill and lemon juice.
6. 6Top each potato cake with smoked salmon, dill sauce, and green onions. Serve immediately.

Substitutions

Related Guides