Cook extra mashed potato in the week and you’ll have the basis of this fabulous brunch dish. Dill helps in digestion and also has antibacterial properties.
SERVES 4
PREP TIME 10 MINS
COOK TIME 10 MINS
Mixing Bowl
Wooden Spoon
Large Non-Stick Frying Pan
| 1 lb (450g) cooked, cold mashed potato |
| 1 egg, beaten |
| 25 g plain flour, plus extra for dusting |
| Salt and freshly ground black pepper |
| 2 tbsp olive oil |
| 3.5 oz (100g) smoked salmon, thinly sliced |
| 4 tbsp soured cream |
| 2 tbsp chopped dill |
| Lemon wedges, to serve |
| 1. Place the potato, egg, and flour in a mixing bowl. Season well and stir to combine. Divide into eight equal portions and, with flour- dusted hands, shape into rounds about 7cm (2 3/4 in) in diameter. |
| 2. Heat the oil in a large, non-stick frying pan over a medium heat. Carefully add the pancakes to the pan. Cook for 10–15 minutes, occasionally turning the pancakes carefully with a fish slice, until they are browned and hot right through. |
| 3. Transfer the pancakes to warmed plates. Top each with smoked salmon, soured cream, and dill. Season well with black pepper and serve with lemon wedges. |
| Fat: 46.62 g | Fiber: 10.79 g |
| Iron: 6.63 mg | Sugar: 5.25 g |
| Calcium: 149.99 mg | Sodium: 1682.8 mg |
| Potassium: 2250.27 mg | Calories: 960.94 kcal |
| Protein: 36.47 g | Vitamin A: 694.65 IU |
| Vitamin C: 92.59 g | Carbohydrates: 89.66 g |
| Saturated Fat: 11.85 g | Cholesterol: 211.46 mg |