I loved the thought of these potato cakes as an Easter appetizer. Potato and fish are awesome friends, combine that with a couple more wonderful fresh flavours, and you have yourself a super epic orgy of an appetizer. Plus, I just can’t get enough of an easy dish with only a few ingredients, but still looks impressive.
Now, I have made potato cakes in the past, I have made ones from grated potato (like this recipe) and I have made them from mashed potato. I noticed most people preferred those made from mashed potato. I beg to differ (of course this is just my personal preference). The grated potato helps archive a really nice texture and you also get some of those awesome crispy bits around the edges. It is also quicker and easier which means less stress if you are cooking for a load of people for Easter.
This recipe is great if you are going to cook a 3 course meal or if you plan on cooking a butt load of food for Easter and just want an easy appetizer. Whatever occasion you use this recipe for I hope it serves you well.
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Potato Cakes with Sour Cream and Chives and Smoked Salmon
Amazing, buttery and crispy potato cakes. The perfect appetizer for any occasion.
- 3 potatoes
- 100 g sour cream
- 1 handful of chopped chives
- 1 egg
- 2 tablespoon of flour
- Approx. 20-30g butter for frying
- 50 g smoked salmon
- Peel and grate the potatoes, then squeeze the grated potato to strain out some of the liquid.
- In a bowl, thoroughly mix the grated potato, the egg, flour, salt and pepper.
- Get a frying pan to medium heat and add a knob of butter.
- Once the butter has melted and starts to bubble add about a tablespoon of the potato mixture and gently press/flatten into a patty like shape. Fry the potato cakes for about 5-10 minutes on each side until golden brown,(add more butter if need be). Once they are done set aside.
- Next, quickly mix the chives and sour cream together in a bowl.
- I presented this Easter appetizer with a dollop of the sour cream and chives and a bit of the smoked salmon on top of each potato cake. When the Potato cakes are still quite hot the sour cream starts to melt, which I quite like but maybe I'm just a weirdo. So you could also serve the sour cream on the side of the plate or leave it in the bowl for your Easter friends to dollop the sour cream however they please.
- Don't forget to squeeze the liquid out of the grated potato, you don't want the water content to affect your potato cake mixture.