Smoked Salmon and Potato Cakes with Dill Sauce (Egg-Free)

Ingredients

• about 680 g Potatoes
• about 113 g Smoked salmon
• 2 medium Scallions
• 0.5 cup All-purpose flour
• 2 tbsp Olive oil
• 0.5 cup Vegan mayonnaise
• 2 tbsp Fresh dill
• 1 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1Place the about 680 g Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium 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. Let them cool slightly.
2. 2While the potatoes are cooling, flake the about 113 g Smoked salmon into small pieces. Finely chop the 2 medium Scallions.
3. 3Add the flaked smoked salmon, chopped scallions, 0.5 cup All-purpose flour, 0.5 tsp Salt, and 0.25 tsp Black pepper to the bowl with the mashed potatoes. Mix everything together gently until just combined. Do not overmix.
4. 4Divide the potato mixture into 8 equal portions and shape each portion into a round patty, about 1.905 cm thick. Place the formed patties on a clean plate.
5. 5Heat the 2 tbsp Olive oil in a 30.48 cm skillet over medium heat (176.7°C / 175°C). Carefully place 4 of the potato cakes into the hot oil. Cook for 4-5 minutes per side, until they are golden brown and crisp. Remove the cooked cakes from the skillet and place them on a plate lined with paper towels. Repeat with the remaining 4 potato cakes, adding a little more olive oil if needed.
6. 6While the potato cakes are cooking, make the dill sauce. In a small bowl, combine the 0.5 cup Vegan mayonnaise, 2 tbsp Fresh dill, and 1 tbsp Lemon juice. Stir until well mixed.
7. 7Serve the warm potato cakes immediately with the dill sauce on the side.

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