Amazing, delicious and crispy potato cakes. The perfect appetizer for any occasion. Very easy and quick to prepare.
Wash and grate the potatoes, then squeeze the grated potato over a sieve to strain out some of the liquid.
Add grated potato, egg, flour, salt and pepper to a bowl, then mix it all together.
Pre-heat a frying pan over medium heat and then add about 1/2 a tablespoon of your oil.
Once the oil is nice and hot, add about 1½ - 2 tablespoons 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. Once they are done, transfer them onto kitchen paper to drain.
Serve the potato cakes with your sour cream and chives mixture, and your smoked salmon.
Grating the potatoes to make potato cakes makes the process much quicker and easier.
Make sure you spend a minute squeezing the moisture out of the grated potato before you add your eggs and flour.
If you want to fry these potato cakes in butter, I recommend using some light oil that has a high smoke point with that butter so that it won't burn.
If you want your potato cakes to be gluten-free, just add gluten-free flour instead of regular flour.