Smoked Salmon and Potato Cakes (Dairy-Free)

Ingredients

• about 680 g Potatoes, peeled and boiled
• about 113 g Smoked salmon, flaked
• 3 stalks Green onions, chopped
• 2 tablespoons Fresh dill, chopped
• 1 teaspoon Lemon zest
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper
• 2 tablespoons Dairy-free mayonnaise
• 2 tablespoons Olive oil, for frying

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

Instructions

1. 1Place the about 680 g of peeled and boiled potatoes into a large bowl. Mash them until they are smooth. Let the mashed potatoes cool slightly for about 5-10 minutes.
2. 2Add the about 113 g of flaked smoked salmon, 3 stalks of chopped green onions, 2 tablespoons of chopped fresh dill, 1 teaspoon of lemon zest, 0.25 teaspoon of salt, 0.125 teaspoon of black pepper, and 2 tablespoons of dairy-free mayonnaise to the bowl with the mashed potatoes. Mix everything together gently until just combined.
3. 3Shape the potato mixture into 4 equal patties, about 1.27 cm thick. You can lightly wet your hands to prevent sticking if needed.
4. 4Pour the 2 tablespoons of olive oil into a large skillet. Heat the oil over medium heat, which is approximately 175°C.
5. 5Carefully place the 4 potato cakes into the heated skillet. Fry them for 3 to 4 minutes on each side. They are ready when they are golden brown and heated through, with a slightly crisp exterior.
6. 6Remove the potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

Substitutions

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