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Potato cakes with smoked salmon

Irish potato cakes given a modern twist with a classic New York bagel topping

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 4
  • More effort
  • Serves 4
  • More effort
  • Calories 394
  • Carbohydrates 36
  • Saturated Fat 12
  • Sugar 1
  • Protein 18
  • Fat 21
  • Fibre 2
  • Salt 4.35

Nutrition per serving

  • Calories 394
  • Carbohydrates 36
  • Saturated Fat 12
  • Sugar 1
  • Protein 18
  • Fat 21
  • Fibre 2
  • Salt 4.35

Ingredients

  • 3 medium potatoes, quartered
  • 100g flour, plus extra for dusting
  • ½ tsp baking powder
  • 150g pack full-fat soft cheese
  • 200g pack smoked salmon
  • half a small red onion, thinly sliced
  • 1 tbsp caper, drained
  • zest 1 lemon

Tip

Origins
These potato cakes are traditionally made in Ireland where they’re cooked alongside a fry-up for breakfast and known as ‘farls’. Here, a classic New York bagel topping is used to give them a sophisticated twist.

Method

  1. Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.

  2. Weigh out 250g of the mash and place in a bowl (you shouldn’t have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.

  3. Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.

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